Peggy's Mile-High Cranberry Apple Pie
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Yields:
-
1 Pie
ingredients
- 3⁄4 cup water
- 3 tablespoons sugar
- 12 cups thinly sliced peeled cooking apples, such as fuji (4lbs) or 12 cups granny smith apples (4lbs)
- 1 cup dried cranberries
- 3⁄4 cup sugar
- 1⁄3 cup flour
- 1⁄2 teaspoon nutmeg
- 2 tablespoons rum or 2 tablespoons frozen apple juice concentrate, thawed
- 1 pastry for double-crust pie (I used Pillsbury pie crust)
- 1 egg, beaten
- 1 tablespoon water
-
Caramel Sauce
- 1⁄4 cup butter
- 1⁄3 cup broken pecans
- 1⁄2 cup light corn syrup
- 1⁄2 cup packed brown sugar
- 2 tablespoons water
- 1⁄4 cup whipping cream
directions
- In a Dutch oven (or other big pan) combine the 3/4 cup water and 3 tablespoons sugar.
- Bring to a boil over med-high heat.
- Add apples and cranberries.
- Cover and cook 4 minutes, stirring once.
- DRAIN well in a colander.
- In a large mixing bowl, combine the sugar, flour, nutmeg, and the rum or apple juice.
- Mix in the apples and cranberries; mix well to combine.
- Let set while preparing crust.
- Adjust oven RACK to the lowest setting.
- Preheat oven to 375°F.
- Stir fruit mixture to make sure fruit, flour and sugar are evenly distributed.
- Spoon into pastry-lined pie plate.
- Top with upper crust. Cut slits in top crust.
- Fold upper crust under lower crust and crimp edge as desired.
- Brush top with a mixture of the beaten egg and 1 tablespoon water.
- To prevent over-browning, cover the edge of pie with a foil collar.
- Place pie on a cookie sheet to catch any drips.
- Bake 30 minutes.
- Remove foil.
- Bake 30 to 35 minutes more or until the top is golden (this makes a beautiful pie).
- Cool on wire rack.
- Serve slightly warm or at room temperature.
- If desired spoon Caramel Sauce on each serving.
- CARAMEL SAUCE: In a medium skillet, melt butter.
- Add broken pecans.
- Cook and stir over medium-low heat for 3 to 5 minutes or until the pecan are lightly toasted.
- Carefully add light corn syrup, brown sugar and 2 water (mixture may splatter when the syrup comes in contact with the hot pan).
- Cook and stir with a wooden spoon until bubbly and the brown sugar is dissolved.
- Add whipping cream.
- Bring mixture to boiling, reduce heat.
- Boil gently, uncovered, over low heat for 5 minutes.
- Allow to cool slightly.
- Serve warm.
- Makes 1-1/2 cups.
- This can be made ahead and reheated.
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RECIPE SUBMITTED BY
Barb G.
Sonora, California