July 1, 2009

Apple Cranberry Pie

This tasty dessert is perfect for the holidays.  It puts a delicious spin on your classic apple pie with the addition of fresh cranberries!  You will find yourself tempted for a second slice with this delightfully sweet and tart pie.

How do you celebrate the holidays?  Do you have any signature dishes that you traditionally make?

  • 4 large baking apples, peeled and sliced  1/4-inch thick
  • 6 oz fresh cranberries
  • 2 tbsp orange juice
  • 1 1/4 c white sugar 
  • 1/4 c packed brown sugar 
  • 3 1/2 tbsp all-purpose flour
  • 1 tsp cinnamon 
  • 1 tsp orange zest 
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • Milk, for brushing (or egg wash)
  • Coarse sugar 
  • Pie dough

Preheat oven to 425 degrees.  In a large bowl, add the apples, cranberries, orange juice, white sugar, brown sugar, flour, cinnamon, orange zest, nutmeg and salt; stir to combine well.  

Place pie dough inside a pie plate and pour the apple mixture inside.  Cover with pie dough and pinch the edges together.  Brush milk over the crust and sprinkle with coarse sugar.   Cut slits in the dough to allow steam to escape.  Place foil around the crust edges.  Place in the lower third portion of the oven.  Bake for 15 minutes.  

Decrease the heat to 350 degrees.  Bake an additional 30 minutes.  Remove the pie from the oven and take off the foil from the crust edges.  Bake for another 15 minutes, or until the crust is golden and the filling is bubbly.   

Allow the pie to cool for at least 1 hour at room temperature before slicing. 

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