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
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).
  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.

Jul 19, 2024