Prep 15 mins
Cook 50 mins
This simple easy-to-make pie combines my two favorite fall fruits -- cranberries and apples, but don't expect your typical sweet apple pie -- this is more tart than you may expect, but delicious served warm with vanilla ice cream. Recipe source: Bon Appetit (July 1985)
- pastry for double-crust pie (I use Pillsbury pie crusts sold in the dairy section)
- 2 cups cranberries
- 3 apples for pies, peeled,cored and sliced,16 slices per apple
- 1 -1 1⁄2 cup sugar (may need up to 1 1/2 cups if you want a sweeter pie)
- 1⁄4 cup flour
- 1 teaspoon nutmeg
- Preheat oven to 450-degrees F.
- Roll out two 11-inch rounds and fit one round into 9-inch pie dish.
- Combine remaining ingredients (cranberries- nutmeg) in a bowl.
- Spoon filling into pie dish.
- Cover with second crust and seal and crimp edges. Make slits in top crust. (I always place pies on a baking sheet).
- Bake 10 minutes. Reduce oven temperature to 375-degrees F.
- Bake another 30-40 minutes or until crust is golden and fruit is bubbling.
This recipe didn't suit my tastes. The cranberries, when just added into the pie filling, were definitely too bitter. And I like a pie that's a bit more spiced. I am going to post the recipe I came up with. I baked another pie and cooked cranberries with sugar and spices to make them more palatable. I used Gala and Empire apples, upped the spices, added some brown sugar and the cranberry "preserves". It colored the filling nicely and for my taste,was more enjoyable.
I am so sorry that this pie did not work out for me. I had looked forward to it, and although it smelled wonderful while baking, there were several problems. I didn't find that the filling got cooked through even though the crust was golden, and I think the initial high temp may have had something to do with that. Also, the pie was filled to the brim with liquid when I took a slice out- like it was swimming. I did think the amount of filling was a lot, but I managed to get the pie crust around it- barely (I used Pillsbury ready-crust as suggested, but would rather go with home made as the crust was not very good and part of it fell off the pie while baking). Also, I used the full 1 1/2 cups sugar and found that the pie was excessively tart, probably due to the cranberries. I am sorry to give such a low rating, but I wanted to be honest.
Perfect, and very pretty. I ended up using only about 1 C. of sugar. and I used Gala apples as that is what I had around. Thanks for posting this perfect fall holiday pie!