Apples and cranberries combine together in this heavenly apple pie to conjure up heaven in your mouth.
1 recipe favorite pie crust dough for 9-inch double crusted pie
- 1 1/4 C. fresh cranberries, cleaned
- 1/2 C. light brown sugar, packed
- 4 Tbs. butter
- 1/2 tsp. cinnamon
- 1 Tbs. freshly grated orange rind
- 6 cooking apples (I mix Cortland and Granny’s)
- juice of 1/2 lemon
- 1/3 C. granulated sugar
- 1/3 C. brown sugar
- 1 Tbs. tapioca flour
- 1/4 tsp. fresh nutmeg
- 1 1/2 tsp. apple pie spice
- zest of 1/2 lemon
- zest of 1/2 orange
- 1/2 C. dried sweet blueberries
- 2 Tbs. orange juice
- 3/4 C. cranberry compote
- 1 Tbs. butter
- egg wash (1 beaten egg)
- cinnamon sugar, sprinkle
Apple Pie Crust
Roll out dough. Make bottom 1-inch bigger than plate. Place bottom crust in 9-inch pie pan. Cover with plastic wrap and chill. Roll out top crust 2 inches larger than plate. Roll in wax paper and chill while making filling.
To make cranberry filling
Simmer the compote ingredients together in a large saucepan about 10 minutes and cool.
To prepare apples
Peel, core and thinly slice apples. Place in a large bowl. Add sugars, juices, spices, zest, blueberries, cranberry compote and flour. Mix.
Make Apple Pie
Preheat oven to 375 degrees. Add apple mixture to prepared pie plate. Dot with butter. Unroll top crust on wax paper and using a small (1 inch) star cookie cutter cut out random stars across crust. Add top apple pie crust and finish edge as desired. Baste with egg wash. Paste star cutouts on top crust with egg wash and wash top crust a second time. Sprinkle with cinnamon sugar. Bake apple pie in preheated oven 65-70 minutes or until crust is a rich golden brown.
Serving Size 1 (250g) Recipe makes 6 servings Calories 541 Calories from Fat 211 (38%) Amount Per Serving %DV Total Fat 23.5g 36% Saturated Fat 5.8g 29% Monounsaturated Fat 10.2g Polyunsaturated Fat 6.2g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 390mg 16% Potassium 203mg 5% Total Carbohydrate 80.9g 26% Dietary Fiber 4.8g 19% Sugars 40.3g Protein 4.7g 9%