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Apple Cranberry Pie
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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
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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |