Ingredients for Apple And Dried Cranberry Pie
- 1 recipe double crust pie crust
- 6-7 medium Granny Smith apples, peeled, cored & sliced 1/4 inch thick
- 1 cup dried cranberries
- Fresh Lemon Juice
- 2 tablespoons unsalted butter, cut into small pieces (optional)
- Honey
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Ground Allspice
- Ground Cardamom
- Cornstarch
- Brandy
- Heavy Cream
- Sharp Cheddar Cheese
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon milk or 1 beaten egg (for egg wash, optional)
- 1 teaspoon sugar (for sprinkling on top)
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How to Make Apple And Dried Cranberry Pie
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the peeled, cored, and sliced apples with the dried cranberries, brown sugar, flour, cinnamon, nutmeg, and salt. Toss gently to coat.
- On a lightly floured surface, roll out half of the pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
- Pour the apple and cranberry mixture into the pie crust.
- Roll out the remaining pie dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 50-60 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.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
242g
Fat
50g
Carbs
34g
