Prep 20 mins
Cook 1 hr 5 mins
- 1 9-inch double-crust pie shells
- 1 3⁄4 cups sugar (1 3/4 to 2 cups)
- 1⁄4 cup all-purpose flour
- 3 cups sliced, peeled tart apples (, , about 3 medium)
- 2 cups fresh cranberries or 2 cups frozen cranberries, thawed
- 2 tablespoons margarine or 2 tablespoons butter
- Heat oven to 425º.
- Prepare pastry.
- Mix sugar and flour.
- Arrange half of the apples in pastry-lined pie plate.
- Top with cranberries.
- Sprinkle sugar mixture over cranberries.
- Top with remaining apples.
- Dot with margarine.
- Cover with top crust that has slits cut in it; seal and flute.
- Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust.
- Serve warm with ice cream if desired.
This has a great taste, but my filling didn't thicken very much. I think next time I'll add a TBS tapioca to see if this solves the problem. Thanks for posting !
DELICIOUS! We are usually pumpkin pie eaters, but I made this one for a little variety and everyone loved it! Thanks for a great recipe!
Made for Holiday Tag 2007. This is a nice variation on the apple pie. I used driec cranberries because I didn't have any fresh cranberries on hand. Since I used dried cranberries, I only used one cup in the middle layer and then sprinkled a small handful on the top layer apples. The slight tartness of the cranberries was a nice change from the usual apple pie. Thanks for sharing such a great recipe and a sure to be holiday favorite.