Prep 25 mins
Cook 1 hr
Many years ago when recipes for apple pie with cranberries were not all that plentiful, I transformed one of my pie recipes & came up with an apple pie that is chuck full of cranberries! For this pie I prefer Pipins.
- 1 pastry for double-crust deep dish pie
- 1 cup corn flakes, lightly crushed
- 1⁄2 cup raisins
- 1 (12 ounce) bag cranberries
- 1⁄4 cup apple cider
- 1⁄4 cup cranberry liqueur
- 1 1⁄2 cups sugar
- 4 1⁄2 tablespoons cornstarch
- 1⁄2 teaspoon ground mace
- 6 cups tart apples, peeled & sliced
- 1⁄2 tablespoon unsalted butter
- Prepare your favorite pie pastry, enough for a 2-crust, deep dish pie, then form into 2 balls, one slightly smaller. Wrap the smaller ball in wax paper & chill.
- Roll out the larger ball & line a 9.5" deep dish pie plate, leaving a 3/4" overhang. Sprinkle crushed corn flakes into the bottom of the pie shell, then put the plate in the refrigerator to chill.
- In a saucepan combine raisins, berries, cider & liqueur. Cook & stir 5-8 minutes until berry skins pop.
- Preheat over to 425 degrees F & make sure that 2 of the racks are in the 2nd & 3rd positions from the bottom.
- Combine sugar, cornstarch & mace, then stir this mixture into the hot cranberry mixture. Cook quickly, stirring constantly, until mixture thickens & bubbles. Remove from heat & stir in apples. Set aside to cool.
- Roll out rest of pie pastry to make an 11" circle, then cut it into 1/2" wide strips.
- Spoon the cooled cranberry/apple mixture into the chilled pastry lined plate & dot with butter.
- Weave pastry strips on top of the filling to make a lattice crust, then flute edge to stand up high. Cover edge with foil or a pie 'edge liner' shiny side up, to prevent over browning.
- Bake 20 minutes on the lower rack, then move to the upper rack & bake another 10 minutes. Remove the edge liner & bake another 25-30 minutes or until crust is golden brown. Cool completely on a wire rack before refrigerating.