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Apple Cranberry Pie

Apple Cranberry Pie
Although it's my husband who's the cook at our house, I enjoy baking. A good friend passed along this recipe to me. The pie was an instant hit with my family, and I've been giving the recipe to other friends ever since. (I work as a programmer/analyst...my computer is handy for sharing like that!) Ted and I have a daughter, 2—plus, any minute, we're expecting twins.
8 ServingsPrep: 15 min. + cooling Bake: 45 min.

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1-3/4 cups sugar
  • 1/3 cup quick-cooking tapioca
  • 1/4 cup water
  • 2 teaspoons grated orange peel
  • 3 cups sliced peeled tart apples
  • Pastry for double-crust pie (9 inches)
  • 1 egg white, beaten
  • 1 tablespoon water
  • Additional sugar

Directions

  • In a large saucepan, combine the cranberries, sugar, tapioca, water
  • and orange peel; let stand for 15 minutes. Bring to a boil, stirring
  • occasionally. Remove from heat and stir in apples. Set saucepan in a
  • pan of cold water for 10 minutes, stirring occasionally.
  • Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling
  • into crust. Top with remaining pastry or a lattice crust. If using a
  • full top crust, cut a few slits in it.
  • Beat egg white and water until foamy; brush over top pastry. Sprinkle
  • with sugar. Bake at 375° for 45-55 minutes or until crust is
  • golden brown and filling is bubbly. Cool completely. Yield: 8
  • servings.
© Taste of Home 2012

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Apple Cranberry Pie (continued)

Nutrition Facts: 1 serving (1 piece) equals 474 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 208 mg sodium, 86 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2012