This apple pie recipe is the embodiment of that idea. I recommend using Granny Smith apples, however if they aren’t available you could use Honeycrisp, Cortland or Braeburn apples.When you’re cooking the classics, simpler is usually better. If you froze fresh cranberries, be sure to wash them before cooking.Ĭan I use a different kind of apples for the pie? If you use them, I recommend thawing the berries first. Yes, you can use frozen cranberries to make this pie. This pie can be stored at room temperature for two days or in the refrigerator for four days. To bake place filling in pie crust and top with crumb topping. To make pie ahead of time: Prepare filling according to directions, let cool and refrigerate in an airtight container for up to two days before baking. The filling sets up perfectly once you allow it to cool. I photographed the pie right out of the oven and you can see the juices are running some. If pie is browning too fast, cover loosely with aluminum foil.Īllow the pie to cool before serving. Filling will turn a dark pink color as cranberries cook. Add fruit and cook for 12 to 15 minutes stirring frequently. In a dutch oven or large skillet, heat butter, brown sugar and granulated sugar over medium-low heat until butter is melted, stirring constantly.Toss until fruit is evenly coated with flour. In a mixing bowl, combine flour, cinnamon, cranberries and apples.Prepare pie crust and place in 9” pie plate.The pie uses all the crumb topping, I think it’s just the right amount. To make the crumble topping: combine flour and brown sugar in a small mixing bowl, cut in the cold cubed butter with a pastry cutter or two knives until the mixture looks like coarse crumbs. The Cranberry Apple Pie has a crumb topping with just three ingredients – butter, brown sugar, and flour. Butter – Two tablespoons of unsalted butter for the filling. Note, you will need more butter for the streusel topping.It’s just the right amount of sweetness with the tart cranberries and apples. Brown and Granulated Sugars – The filling uses primarily brown sugar and just a little white sugar.Granny Smith Apples – Peeled and sliced. ![]() ![]() I just made sure every berry was cut in half. Fresh Cranberries – Fresh, washed, coarsely chopped cranberries.All-Purpose Flour – The flour coats the fruit and thickens the sauce as it cooks.Pie Crust – One unbaked 9” pie crust. Pie is pictured with a Pillsbury roll out pie crust.Topping ingredients are listed in the next section. These are the ingredients for the Cranberry Apple Pie. This Cranberry Apple Crumb Pie is a favorite among the Thanksgiving pies at my house. The recipe is not overly sweet or rich tasting. The pie has a fresh tart cranberry flavor, a lightly sweet fruit filling, and a nice buttery crumb topping. Fresh cranberries and Granny Smith Apples are cooked on the stovetop to create a beautifully pink colored, tender pie filling. A delicious pie with a cooked fresh cranberry and apple pie filling, topped with a crumb topping! This pie is the perfect combination of sweet and tart.Ĭranberry Apple Pie is vibrant, delicious and a hit with kids and adults alike.
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