| Cranberry Apple Pie I |
 |
Submitted by: Blythe
Rated: 5 out of 5 by 47 members
|
Prep Time: 30 Minutes
Cook Time: 1 Hour
|
Ready In: 1 Hour 30 Minutes
Yields: 8 servings
|
"To make this slightly tart, crunchy pie, apples and cranberries are tumbled au natural into a waiting crust, and just a bit of tapioca is added to absorb the juices. Then it 's topped with a brown sugar and butter streusel, and baked until the flavors and juices have mingled perfectly."
INGREDIENTS:
|
1 (9 inch) deep dish pie
crust
6 apples - peeled, cored
and chopped
1 (12 ounce) package
fresh cranberries, roughly
chopped
1 1/2 cups white sugar
1/3 cup quick-cooking
tapioca
|
1 1/2 cups all-purpose
flour
3/4 cup packed brown
sugar
1 teaspoon ground
cinnamon
1/2 teaspoon salt
2/3 cup unsalted butter
1 egg, lightly beaten
|
DIRECTIONS:
| 1. |
Preheat oven to 325 degrees F (165 degrees C). Invert pie shell over another pie pan of equal size. This will keep the crust from shrinking down into the pan. Bake in this position for 10 minutes, until partially baked. Turn right side up, and remove the extra pie pan from inside the crust. |
| 2. |
In a large bowl, combine apples, cranberries, and sugar. Cover, and set aside for about 20 minutes. Mix in tapioca, and set aside for 15 to 20 minutes, until tapioca has absorbed fruit juice. Spread mixture into the partially baked pie shell. |
| 3. |
In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Work mixture with fingertips until crumbly. Spread mixture over the apple-cranberry filling. Brush exposed pie shell with lightly beaten egg. |
| 4. |
Place the pie on a cookie sheet to catch drips. Bake 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick. |
Note
Pie tends to drip juice, so protect your oven by baking on a cookie sheet covered with foil.
Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect! [http://allrecipes.com/advice/coll/all/articles/438P1.asp]
| ALL RIGHTS RESERVED © 2008 Allrecipes.com |
Printed from Allrecipes.com 11/28/2008 |
|
