Apple And Cranberry Pie Recipe

Ingredients for Apple And Cranberry Pie

• Pastry For Double Crust Pie
• Fresh Cranberries
• 1 tablespoon coarse sugar (for sprinkling)
• Minute Tapioca
• 1/4 cup (60ml) water
• 1 tablespoon orange zest
• Baking Apples

How to Make Apple And Cranberry Pie

1. Preheat oven to 350°F (175°C).
2. Prepare your pie crust: Line a 9-inch pie plate with one sheet of unbaked pie crust. Trim and crimp the edges.
3. In a medium saucepan, combine 12 ounces (340g) fresh or frozen cranberries, 1 cup (200g) granulated sugar, 2 tablespoons tapioca starch, 1/4 cup (60ml) water, and 1 tablespoon orange zest.
4. Bring the cranberry mixture to a boil over medium heat, stirring constantly until the sugar dissolves and the mixture begins to thicken.
5. Remove from heat and stir in 4 medium apples (about 2 pounds), peeled, cored, and sliced.
6. Place the saucepan in a sink filled with cold water for 10 minutes, stirring occasionally to cool the filling evenly.
7. Pour the apple cranberry filling into the prepared pie crust.
8. Top with the second sheet of pie crust. Trim, crimp the edges, and cut several slits in the top crust to allow steam to escape.
9. Brush the top crust with milk or cream and sprinkle with 1 tablespoon of coarse sugar for added sweetness and visual appeal.
10. Bake for 55-65 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
11. Let the pie cool completely on a wire rack before slicing and serving. Enjoy!