Cranberry Apple Pie
Ingredients
Scale
- pie crust for one double crust pie, either store bought or homemade
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- grated zest and juice of 1 lemon
- 1 tsp. cinnamon
- 1/2 t salt
- 1/4 cup cornstarch
- 2 cups fresh or thawed frozen cranberries
- 2 lb sweet apples, peeled, cored and sliced
- 1 tsp vanilla extract
- 1 egg beaten with 1 tsp cream (you can use water if you don’t have any cream)
- coarse (blonde) sugar
Instructions
- Stir together both sugars, the lemon zest, cinnamon, salt and cornstarch
- Add the cranberries and apples and toss until the fruit is well coated
- Stir in the lemon juice and vanilla
- Let sit at room temperature 30 minutes to 1 hour
- Fit dough round into a 9″ pie pan, gently press into the dish, trim the edges flush with the rim
- Refrigerate with the top crust for 30 minutes
- Drain the cranberry mixture, discarding the liquid, pour into the prepared pie crust
- Place the top crust on the pie, trim the edges and crimp to seal
- Brush the pie with the egg mixture and sprinkle with the coarse sugar
- Plae the pie dish on a baking sheet at bake at 400 degrees 50 minutes to an hour
- Cool at least 1 hour before serving
Find it online: https://therockymountainwoman.com/cranberry-apple-pie/