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.
SERVINGS
|
6-8
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
45 min.
|
TOTAL
|
60 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 baking 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 pie plate with the 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: 6-8 servings.