Storm the Cassoulet

Cranberry Apple Pie

on October 23, 2014



2 cups sugar

1/4 cup cornstarch

1/4 cup orange juice

1/2 teaspoon ground cinnamon

1/2 teaspoon apple pie spice

1/8 teaspoon ground nutmeg

1/4 teaspoon lemon juice

4 cups sliced peeled tart apples

2 cups fresh or frozen cranberries

Pastry for double-crust pie (9 inches)

2 tablespoons butter


In a large bowl, combine the first seven ingredients. Add apples and cranberries; toss gently. Line a 9-in. pie plate with bottom pastry. Add filling; dot with butter. Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Place over filling; seal and flute the edges.

Bake at 425° for 10 minutes. Reduce heat to 350°; bake 50 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.


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