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Cranberry Apple Pie

recipes9 years ago

Hi guys! I’m back in the kitchen with another recipe to add to my kitchen series… apparently I only like making desserts? But I think that’s just fine by me and my very sweet tooth 😉 

With Thanksgiving around the corner, I wanted to try a dessert that fits the season. I love berry pies, and my sister REALLY loves apple pie – so what better way to satisfy both our tastes than by combining the two into one Cranberry Apple Pie? I found this recipe on Martha Stewart and modified it a little bit to my taste (added nuts for a more rustic flavor). 

Are you guys trying out any recipes for the first time this holiday season?


CRANBERRY APPLE PIE
yield: one 9″ pie; serves 6–8
INGREDIENTS
pie filling
— 1/2 cup fresh whole cranberries
— 1/2 cup dried cranberries
— 1/4 cup of diced nuts (I used peanuts and pecans)
— 1/2 cup brown sugar
— zest of 1 orange
— juice of 1 orange
— 3 apples; peeled and sliced (You can use Gala, Braeburn or Granny Smith)
— 1/4 cup flour
pie topping
— 1/2 stick of melted butter
— 1/2 cup brown sugar
— 1/4 cup of diced nuts (I used peanuts and pecans)
— 1/4 cup old-fashioned oats
— 1/4 cup flour
pie crust
— Store-bought; but if you would like to make yours from scratch, follow step 1 and 2 of this recipe
INSTRUCTIONS
— Preheat oven to 400ºF
— Mix all the filling ingredients in a large bowl; set aside.
— For the topping: In another bowl, mix the melted butter and sugar evenly; then mix in the flour, oats, cinnamon and nuts until you have an even mixture. Set aside.
— Pour the filling mixture into the pie crust, distributing all ingredients evenly
— Crumble the topping over the filling
— Place in oven for 45-50 minutes, until crust is golden brown and juices are bubbling. If the crust or topping becomes too dark, cover the pie loosely with foil
— After baking, leave pie inside the pan to cool for approx. 15 minutes before serving
 

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