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crust pie crust sugar cranberry juice cranberries granny smith apples flour lemon juice cinnamon egg butter milk sugar cinnamon
Viewed: 61 - Published at: 3 years agoIngredients
- 1 double crust pie crust (to fit a 9 or 10-inch pie plate)
- 1 12 cups sugar, divided
- 12 cup cranberry juice (I use Ocean Spray brand cranberry juice)
- 2 cups cranberries (fresh or frozen)
- 2 lbs granny smith apples, peeled, cored and thinly sliced
- 2 tablespoons flour
- 3 teaspoons fresh lemon juice
- 1 teaspoon cinnamon
- 1 egg white, slighty beaten
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon milk
- 2 tablespoons sugar
- 12 teaspoon cinnamon
Method
- In a saucepan over medium heat stir in 3/4 cup sugar and cranberry juice, add in the cranberries and bring to a simmer.
- Reduce heat and simmer for about 25 minutes or until almost all the liquid is absorbed, stirring often; cool (this can be made up to 2 days ahead and chilled).
- In a bowl, toss the sliced apples with lemon juice.
- Then add in flour, 1 teaspoon cinnamon and 3/4 cup sugar; toss well to blend.
- Set oven to 400 degrees (bottom oven rack).
- Roll out the pastry dough and fit into bottom of a 9 or 10-inch glass pie plate (trim the overhang to 1-inch).
- Brush the top of the bottom crust lightly with egg white to prevent a soggy cust.
- Spread the cranberry mixture over the bottom crust, then top with the apple mixture.
- Dot with butter pieces.
- Place the top pastry over the apples.
- Press the crust edges together to seal, then flute.
- Cut a 1-inch slit on top of the pastry.
- Mix the 2 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl or cup.
- Brush with milk and then sprinkle with sugar/cinnamon.
- Place the pie on a cookie sheet to catch any spills.
- Bake in a 400 degree oven for 15 minutes.
- Reduce heat to 375 and continue baking for about 50 minutes, or until the crust is golden brown.
- Serve warm or at room temperature with vanilla ice cream.
- Delicious!
