Cran-Apple Pie
(from cokerlj’s recipe box)
You can use my pie recipe or you can use your own pie recipe…just follow the part about adding the cranberries.
Source: Linda Coker
Categories: Christmas, Company Dessert, Pies, Thanksgiving
Ingredients
- PIE CRUST:
- 3 cups flour
- 1 1/2 teaspoon salt
- 1 cup shortening
- ice water as needed
- -
- FILLING:
- 4 large Jonagold apples (or Jonathan or Rhome apples)
- 2 large Golden Delicious apples
- 1/4 cup (scant) flour
- 1/4 cup orange juice
- 1/2 stick margarine
- 1 heaping teaspoon cinnamon
- 1 1/4 cup sugar
- 1 can whole berry cranberry sauce
Directions
-
Tip: The all-ready pie crusts in the refrigerated section do not work for this pie for some reason…gets soggy and really not big enough for a 10 inch deep dish pie plate.
-
PIE CRUST: This makes a pretty large amount of crust dough because you need to fill a 10 inch deep dish pie plate. Cut shortening into flour and salt until pea size chunks. Stir in ice water as needed to make pliable. Divide in half and wrap in plastic wrap, set aside in fridge.
-
FILLING: Peel, core and finely slice apples into a large bowl. Stir in sugar, cinnamon, orange juice, melted butter and the entire can of whole berry cranberry sauce.
-
Roll out pie dough, arrange bottom crust into bottom of a large 10 inch deep dish pie plate.
-
Dump the apple mixture into the crust.
-
Roll out the top of the pie crust. I have one of those little templates that will cut holes in the top of your dough and makes it look like a lattice top. If you don’t have one of those, then cut dough into strips to make a lattice top.
-
Sprinkle the top of your completed pie with granulated sugar before baking.
-
Bake at 375 degrees for 1 hour or until crust turns golden and juices bubble. The pie really needs to bubble a lot..you may need to bake longer, place a pizza pan under the pie plate to catch any juice that bubbles over.