French Cran-Apple Pie
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Baker's tip: Spray bottom and sides of pie pan with PAM or vegetable spray before you put the crust in. This will prevent the crust from sticking when you take it out of the pan. Use slightly sweet cooking apples (such as golden delicious or Cortland) in this recipe to balance the tartness of the cranberries.
1 deep-dish pie crust
4 cups sliced, peeled apples
2 cups fresh/frozen cranberries
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
Dash of nutmeg
1/4 cup margarine or butter
1/3 cup chopped pecans
Heat oven to 375 degrees. Place cookie sheet in oven to preheat.
In large bowl, stir together apples and cranberries. In small bowl, stir together remaining filling ingredients. Add dry ingredients to fruit, toss to coat. Pour into 9 or 10-inch deep-dish pie pan.
In small bowl, stir together all topping ingredients except butter and pecans. Using pastry blender or fork, cut in butter (margarine) until crumbly. Stir in pecans. Sprinkle evenly over top of pie. Place pie on cookie sheet in oven.
Bake 45-55 minutes or until apples are tender and crust and topping are golden brown. Cover edge of crust with strips of aluminum foil after 15-20 minutes of baking to prevent excessive browning.
Serve warm with whipped cream or ice cream if desired. 8 servings.
Ronald F. Fischer