French Cran-Apple Pie
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Serve warm with whipped cream or ice cream if desired.
Bakers tip: Spray bottom and sides of pan before you put the crust in it. 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.
Since cranberries and apples are available at this time of year, this is the perfect pie to make during the holiday season. Enjoy!
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 (can be omitted)
2-2/3 cups all-purpose flour
1/4 cup plus 1 tablespoon milk
3/4 cup oil (canola or corn or sunflower)
Heat oven to 375 degrees. Place cookie sheet in oven to preheat.
In a large bowl, stir together apples and cranberries.
In a small bowl, stir together remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pie pan.
In a small bowl, stir together all topping ingredients except butter and pecans. Using pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over top of pie. Place pie on cookie sheet in oven.
Bake 45 to 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 to 20 minutes of baking to prevent excessive browning. 8 servings.
Sift together into a bowl. Mix oil and cold milk with a fork or wire whip; oil and milk must be thoroughly mixed. Pour oil/milk over flour. Using a fork, mix until moistened. Divide dough 2. Roll half of dough between 2 sheets of waxed paper. Put in pie pan, flute edges and chill before baking. Makes 2 9-inch pie shells. Only 1 pie crust is used for French Cran-Apple Pie.