Apple-Cranberry Crisp Pie
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“My love of cranberries led to me to adopted this recipe. I think that it is the perfect fall pie with the crisp tartness of the berries shining about the sweetness of the apples. Original poster's comments: "Found this in the Sunday paper in the coupon section and it's become a huge hit. I'm not usually a fan of cranberries, but I like the flavor of this pie! I hope you like it, too!"”
Apple-Cranberry Crisp Pie
4 recipe photos
READY IN:55mins |
SERVES:6-8 |
YIELD:1 pie |
UNITS:Metric |
Ingredients Nutrition
For Crust
- 9 inch pie crusts, unbaked
For Filling
- 177.44 ml sugar
- 29.58 ml all-purpose flour
- 4.92 ml cinnamon
- 1.23 ml salt
- 1182.95-1419.54 ml apples, thinly sliced peeled (about 4 medium)
- 354.88 ml cranberries (fresh or frozen)
For Topping
- 118.29 ml old fashioned oats
- 78.78 ml brown sugar
- 78.78 ml all-purpose flour
- 59.14 ml margarine or 59.14 ml butter, softened
Directions
- Heat oven to 425°F.
- Prepare pie crust in 9" pie pan.
- In large bowl, combine all filling ingredients but the fruit and mix well.
- Add fruit, mix, and spoon into crust.
- In small bowl, combine all topping ingredients and mix with fork or pastry blender until crumbly.
- Sprinkle over filling.
- Bake at 425F for 35-45 minutes or until apples are tender and topping is golden brown.
- Cover edge of crust with foil after 15 minutes of baking to prevent excessive browning.
- Enjoy!
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Apple-Cranberry Crisp Pie