Recipe by Vseward Chef-V
I've been making this pie for over 10 years! It's like no other recipe I've found. The secret ingredient is the crushed fruit sauce, which by the way can be found near the poultry. This recipe was printed in our local newspaper which had a beautiful picture. I had to try it! Now it's become a must have at Thanksgiving. The only pie that has even come close is a Marie Calendar Pie. I thought I'd lost this recipe, but recently found it, so I wanted to get in on Zaar before I lost it again! It's one of those you go crazy trying to find. Enjoy --V
- 1 prepared shortbread pie crust
- 1 egg yolk, beaten
- 2 tablespoons butter or 2 tablespoons margarine
- 4 cups baking apples, peeled and coarsely chopped
- 1 (12 ounce) containercrushed cranberry sauce
- 4 teaspoons cornstarch
- 6 tablespoons butter or 6 tablespoons margarine
- 2⁄3 cup granulated sugar
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup walnuts, coarsely chopped
Directions See How It's Made
- Preheat oven 375°F.
- Beat egg yolk and brush on crust. Bake at 375°F for 5 minutes. Set aside.
- In a skillet, melt butter over medium-high heat. Saute apples until crisp-tender.
- NOTE: I found Ocean Spray Cranberry Fruit Sauce is the best.
- Combine cranberry sauce and cornstarch. Stir into apples. Spoon into prepared pie crust.
- For the topping: cut butter into sugar, flour and spices until coarse crumbs form. Stir in nuts. Sprinkle over apple filling. Bake in preheated 375°F oven for 40 minutes or until crust is toasted and filling begins to bubble. Serve warm with whipped cream or ice cream.