Christina's Rosey Red Apple-Cranberry Pie

Name: Christina's Rosey Red Apple-Cranberry Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 2 double crust pie crusts (2 tops and 2 bottom crusts); 1 (16 ounce) bag fresh cranberries; 1 1/2 cups white sugar; 1/4 teaspoon ground cloves; 1/2 teaspoon allspice; 8 large apples (I used Gala and Empire); 2 tablespoons flour; 1/4 cup brown sugar; 1/2 cup white sugar; 1 1/2 teaspoons cinnamon; 1/8 teaspoon fresh ground nutmeg; 1/4 teaspoon ground cloves; 1 lemon, juiced; 1 tablespoon salted butter; 1 tablespoon uncooked tapioca (optional)

Submitted by DeSouter

"This is my version of a cranberry-apple pie recipe I found here. The cranberries are much less tart/bitter in my recipe, and since they have been cooked down in a preserve-type recipe, they still impart a very cranberry flavor. My little niece, the family cranberry relish chef, helped with the preserves, which make the pie filling a lovely rosey red...and so this pie is named for her. You can leave out the cranberry preserves all together and you'll still have an apple pie that is to die for."

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Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 12

ingredients

2 double crust pie crusts (2 tops and 2 bottom crusts)
Cranberry Mixture use 1 1/2 cups
1 (16 ounce) bag fresh cranberries
1 ¹⁄₂ cups white sugar
¹⁄₄ teaspoon ground cloves
¹⁄₂ teaspoon allspice
8 large apples (I used Gala and Empire)
2 tablespoons flour
¹⁄₄ cup brown sugar
¹⁄₂ cup white sugar
1 ¹⁄₂ teaspoons cinnamon
¹⁄₈ teaspoon fresh ground nutmeg
¹⁄₄ teaspoon ground cloves
1 lemon, juiced
1 tablespoon salted butter
1 tablespoon uncooked tapioca (optional)

directions

Cranberry"preserves":
In a medium sized pot, combine bag on cranberries, sugar, spices and almost enough water to cover the cranberries (about 1/2 inch from top of berries).
Cook uncovered for 1 1/2 hours, stirring from time to time.
Preheat oven to 400 degrees.
I cheat and use store-bought pie crusts.
Lay out crusts in two 9" pie pans placed on cookie sheets.
Peel, core and slice apples, placing them in a very large bowl with lemon juice.
Toss apples in juice as you slice them.
Add remaining ingredients except butter and toss till spices and sugars coat each apple slice.
If you add the uncooked tapioca, this will help the liquids in the filling become much less watery.
Place butter, cut into two pats, on top of the pie filling.
Add top crust and cut vents into the top with a sharp knife.
Bake pies, covered with aluminum foil, for 15 minutes.
Remove foil and bake uncovered for another 30 minutes.
Pies should be a deep golden brown.
Remove from oven immediately and cool on baking racks.

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Reviews

I still have fresh cranberries in the freezer from the holidays and this looked like a yummy way to use some of them. I was right! I made a half amount in a 10" deep dish pie pan and DH and myself wiped out all but two servings last night *blush* . I used Splenda for the sugars (brown and while) and that worked perfectly. Cooking the cranberries first is brilliant and I really think that single step is what really this recipe special. As I do with 99.9% of the pie recipes I make I didn't use the pie crust but made a lower fat crisp topping with quick oats, pecan meal, brown Splenda, a light shake of cinnamon and a 1/4 cup of heart healthy margarine. While in the oven it fills the house with that wonderful aroma that makes everyone coming into the house smile. This recipe alone is worth keeping frozen cranberries in the freezer year round.

Annacia
This is a wonderful recipe! I baked it for Christmas & before my hubby tasted it he declared he really preferred "traditional apple pie", after he ate it he declared it was a winner!! Am making it again for New Years dinner! GREAT recipe . . . THANKS for sharing this!!

strwbrrypi

RECIPE SUBMITTED BY

DeSouter

United States

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.

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