Prep 25 mins
Cook 40 mins
It sounds like a mouthful, and is... a mouthful of flavors! I came across this recipe while trying to find something to make with all of the apples coming off of our trees. I have no idea what website I got it from, but I'm sure thankful I found it. I served it at a gathering of friends and it was gobbled right up!
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon ground cinnamon
- 2 eggs, beaten
- 1⁄2 cup hot water
- 1 1⁄2 cups fresh or dry-pack frozen cranberries
- 2 medium apples, peeled and sliced (about 1 1/2 cups)
- 9 inches unbaked pie shells
- 1⁄2 cup packed brown sugar
- 1⁄2 cup flour
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 1⁄2 cup chopped nuts
- Place rack in lower third of oven and preheat to 425.
- In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water, and fruits; mix well.
- Pour into pie crust.
- In medium bowl, combine brown sugar and flour; cut in butter until crumbly. Add nuts.
- Sprinkle mixture over pie. Bake 10 minutes.
- Reduce oven temperature to 375, continue baking about 30-40 minutes or until golden brown.
- Cool. Store covered in refrigerator.
This pie got sooooo many compliments, yummy! I am not a pie maker, by any stretch of the imagination. This was so easy to make. I did change it a little, something too scary about making an actual pie, so I used the Pilsberry Pie Crust in a 9x9 dish. Oh ya, I used Fugi apples. Thanks for this recipe!
This pie is amazing. My husband told me serveral times the first night (after having firsts and seconds) that it was the absolute best pie ever...EVER! This pie is a keeper and fun alternative to the normal apple pie. I only used one pie shell and it severely overflowed, so I will definitely be putting it in two next time.
Great combination of flavors. Sweet apple, tart cranberries and the creamy custard. Mine didn't set right, but tasted fine. Will try again once cranberries come back into season. Thanks Rachie! Made for Top 2009 tag game.