Cranberry & Apple Pie
Yield
1 piePrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
2-crust, unbaked |
|
| 4 | medium |
Granny Smith apples
|
|
| 2 | cups |
cranberries
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
2-crust, unbaked |
|
| 4 | medium |
Granny Smith apples
|
|
| 473 | ml |
cranberries
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
nutmeg
|
|
Directions
Preheat oven to 450 F.
Peel, core, and slice apples ⅛ inch thick.
Roll pie crust out on lightly floured board to ⅛ inch thick.
Cut out two 11inch rounds.
Fit one round into a 9 inch tart pan.
Combine cranberries, apples, sugar, flour, and nutmeg.
Spoon into a pie plate.
Cover with the second round.
Seal the edges; crimp decoratively.
Make slits in the top to allow steam vents.
Bake 10 minutes; then reduce heat to 375℉ (190℃), and bake 35 to 40 minutes more.
Serve warm or chilled.
