Before cranberry season is over, buy a couple of extra bags to stash in your freezer. Then you can bake this autumn pie any time of the year. Sprinkle the top crust with sanding sugar, as shown here, or use granulated sugar.
- 1 cup cranberries
- 3/4 cup sugar
- 2 tablespoons apple cider, apple juice, or orange juice
- 1 tablespoon cornstarch
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon apple pie spice
- 1 teaspoon finely shredded orange peel
- 5 cups thinly sliced, peeled cooking apples (5 medium apples)
- Pastry for Double-Crust Pie
Companion recipe: Double-Crust Pastry
In a small saucepan combine cranberries, 3/4 cup sugar, apple cider, apple juice, or orange juice, and 1 tablespoon cornstarch. Bring to boiling. Boil gently for 5 minutes, stirring frequently. Cool 20 minutes.
In a large mixing bowl combine 1/2 cup sugar, 2 tablespoons cornstarch, the apple pie spice, and orange peel. Add the apples; toss to coat. Stir cooled cranberry mixture into apple mixture.
Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Transfer filling to pastry-lined pie plate; trim pastry. Cut slits in top crust or create a cutout lattice. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush top crust with milk; sprinkle with sugar.
To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake for 25-30 minutes more, or till top is golden. Cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
331 calories; 9g total fat; 0mg cholesterol; 74mg sodium; 62g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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