Cranberry Apple Pie I The Best Recipes

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Sunday, March 11, 2012

Cranberry Apple Pie I

"Slightly tart, crunchy-textured pie with a divine streusel topping."

Ingredients :

1 (nine inch) deep dish pie crust
6 apples - peeled, cored and chopped
1 (12 ounce) package sparkling cranberries, more or less chopped
1 1/2 cups white sugar
1/3 cup brief-cooking tapioca
1 half cups all-purpose flour
three/4 cup packed brown sugar
1 teaspoon ground cinnamon
half of teaspoon salt
2/3 cup unsalted butter
1 egg, gently overwhelmed

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Preheat oven to 325 degrees F (a hundred sixty five degrees C). Invert pie shell over another pie pan of same length. This will preserve the crust from shrinking down into the pan. Bake on this function for 10 minutes, until partially baked. Turn right aspect up, and do away with the extra pie pan from in the crust.
In a huge bowl, integrate apples, cranberries, and sugar. Cover, and set aside for about 20 minutes. Mix in tapioca, and set aside for 15 to 20 mins, until tapioca has absorbed fruit juice. Spread aggregate into the partly baked pie shell.
In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Work aggregate with fingertips until crumbly. Spread mixture over the apple-cranberry filling. Brush uncovered pie shell with gently beaten egg.
Place the pie on a cookie sheet to trap drips. Bake 45 to 60 mins on the lowest rack of the preheated oven, or till apples are soft when tested with a wood pick.

Notes :

Pie has a tendency to drip juice, so protect your oven through baking on a cookie sheet covered with foil.
Reynolds® Aluminum foil may be used to hold food wet, prepare dinner it evenly, and make easy-up less complicated.

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