Cranberry-Apple Pie
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 1 (11 ounce) package pie crust mix
- 1 1⁄2 cups sugar
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 1 tablespoon grated lemon zest
- 2 teaspoons ground cinnamon
- 3 lbs granny smith apples, peeled, cored, cut into 1/4-inch slices
- 1 cup fresh cranberries
- 1 cup dried sweetened cranberries
- 3 tablespoons cold butter, diced
- 1 egg, lightly beaten
directions
- Place foil-lined baking sheet on middle rack in oven.
- Preheat oven to 375 degrees.
- Prepare pie crust mix according to package directions for 2-crust pie. Roll out two-thirds of dough into 11-inch circle. Fit into 9-inch pie pan; trim and flute edge. Refrigerate.
- In large bowl combine 1-1/2 cups sugar, cornstarch, zest and cinnamon. Add apples, fresh cranberries, and dried cranberries; toss to coat. Spoon into crust. Sprinkle with butter.
- Roll out remaining dough to 1/8-inch thickness. Using 2-3/4-inch leaf-shaped cookie cutter, cut out shapes from dough, rerolling as necessary. Place over pie. Brush with egg; sprinkle with remaining sugar.
- Bake on hot baking sheet 10 minutes. Reduce oven temperature to 350 degrees. Bake 1 hour, 30 minutes or until crust is golden and filling is bubbly. Cool on rack.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!