This apple cranberry pie is a modified apple pie recipe my mother has had for years. I prefer a combination of Braeburn, Fuji, and McIntosh apples.
Ingredients
- 1 package pastry for a double-crust 9-inch pie , 14.1 ounce
- 4 cups peeled and sliced apples
- 2 cups cranberries
- 0.75 cups white sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 2 tablespoons butter , cut into small pieces
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
-
2
Arrange sliced apples in prepared crust; spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl; sprinkle mixture over cranberries. Distribute butter pieces over pie filling.
-
3
Cover filling with remaining pie crust; crimp both crusts together, and cut several slits into top crust to vent steam.
-
4
Bake in the preheated oven until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.
Nutrition Facts
Per serving
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