Cranberry Apple Pie I
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 cups
White Sugar1 cup
Tapioca (quick-cooking)1.5 cups
All-Purpose Flour3 cup
Brown Sugar (packed)1 tsp
Ground Cinnamon1 tsp
Salt2 cup
Unsalted ButterDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Invert pie shell over another pie pan of equal size
3
This will keep the crust from shrinking down into the pan
4
Bake in this position for 10 minutes, until partially baked
5
Turn right side up, and remove the extra pie pan from inside the crust
6
In a large bowl, combine apples, cranberries, and sugar
7
Cover, and set aside for about 20 minutes
8
Mix in tapioca, and set aside for 15 to 20 minutes, until tapioca has absorbed fruit juice
9
Spread mixture into the partially baked pie shell
10
In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter
11
Work mixture with fingertips until crumbly
12
Spread mixture over the apple-cranberry filling
13
Brush exposed pie shell with lightly beaten egg
14
Place the pie on a cookie sheet to catch drips
15
Bake 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick