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Recipe Summary Caramel Apple Cranberry Pie
I wanted a pie that combined the best-loved flavors of the season: apples, cranberries, cinnamon, and nutmeg! We had 5 different types of pie this Thanksgiving, and this pie received the most compliments. It was so good, I'm seriously thinking about entering it in our county fair this summer!Ingredients | Apple Pie Slice Tattoo
1 pastry for a 9-inch double crust pie
2 tablespoons lemon juice
4 Granny Smith apples
½ cup butter
1 tablespoon all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon vanilla extract
½ cup white sugar (Optional)
½ cup brown sugar
1 teaspoon ground cinnamon (Optional)
½ teaspoon ground nutmeg
1 cup dried cranberries
1 tablespoon white sugar (Optional)
½ teaspoon ground cinnamon (Optional)
Directions
Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.
Info | Apple Pie Slice Tattoo
prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
1 9-inch pie
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