Classic Cranberry-Apple Pie
Indulge in the perfect blend of tart cranberries and sweet apples, all wrapped in a flaky pastry crust.
Ingredients
1 | 9-inch double-crust pie shells |
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1 ¾ | sugar (1 ¾ to 2 cups) |
¼ | cup all-purpose flour |
3 | sliced, peeled tart apples, about 3 medium |
2 | fresh cranberries or 2 cups frozen cranberries, thawed |
2 | tablespoons margarine or butter |
Instructions
1. | Preheat the oven to 425ºF (220ºC). |
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2. | Begin by preparing the pastry for the pie. |
3. | In a bowl, combine the sugar and flour. |
4. | Arrange half of the sliced tart apples in the bottom of the pastry-lined 9-inch pie plate. |
5. | Next, layer the fresh or thawed cranberries over the apples. |
6. | Sprinkle the sugar and flour mixture evenly over the cranberries. |
7. | Add the remaining sliced tart apples on top. |
8. | Evenly distribute pieces of margarine or butter across the top. |
9. | Cover the filling with the top crust, ensuring to cut slits for ventilation, then seal and flute the edges. |
10. | To prevent excessive browning, cover the edge of the crust with a 2- to 3-inch strip of aluminum foil. Remove the foil during the last 15 minutes of baking. |
11. | Bake the pie for 40 to 50 minutes, or until the crust is a golden brown and the juices start to bubble through the slits. |
12. | Serve the pie warm and, for an extra touch of indulgence, pair it with a scoop of ice cream if desired. |
Nutrients
The following values are based on a single serving of this recipe.
Calories | 375.9 kcal |
Protein | 2.2 g |
Fat | 11.6 g |
Carbohydrates | 68 g |
Fiber | 2.8 g |
Sugar | 49.6 g |
Published on Jul 19, 2024 by Luminița