Holiday Fruit Pie
Total TimePrep: 45 min. Bake: 45 min. + cooling
- 2 cups fresh or frozen cranberries, thawed
- 1/2 cup water
- 1/4 cup honey
- 1 cup crushed pineapple, drained
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1 medium apple, peeled and thinly sliced
- Pastry for double-crust pie (9 inches)
- Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly.
- In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
- Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts1 piece: 430 calories, 23g fat (14g saturated fat), 60mg cholesterol, 311mg sodium, 53g carbohydrate (16g sugars, 3g fiber), 5g protein.
Jan 9, 2019
This pie was on the menu for Christmas Eve dessert this year. It was very tart, but I enjoy tart desserts and the cranberry flavor. My mom and I thought it was great with vanilla ice cream; my husband preferred whipped topping on his. I would make this again.
Nov 1, 2015
This is a very good pie. I love the color. It smells heavenly. It is just a little bit tart which I actually really enjoyed with a small scoop of vanilla ice cream and a cup of tea.