Tuesday, November 24, 2015

Cranberry Apple Pie

adapted from A Bountiful Kitchen

7 Granny Smith Apples, peeled, cored and sliced
1 cup fresh cranberries, washed
1 1/4 cups sugar
1/2 cup flour
1 tablespoon cinnamon
1 teaspoon almond extract
2 tablespoons lemon juice
dash salt
2 9-inch pie crusts
Egg wash

Preheat oven to 375 degrees. Place rack on bottom third of oven.
Place bottom crust onto 9-inch pie plate. Set aside.
Place apples in large bowl and mix with cranberries. Add rest of filling ingredients and mix well. Fill bottom crust with apple cranberry mixture.
Place other half of dough on top of filling in pie plate. Crimp edges. Make slits on top of pie for steam to escape.
Brush with egg wash if desired, sprinkle with 2 tablespoons sugar.
Place pie onto foil lined cookie sheet (important, this usually bubbles over a bit.
Bake for about 60 minutes. Cover loosely with foil if pie is getting too brown.
Continue baking for about 10-15 minutes or until pie is bubbly and golden.
Remove from oven and let sit for at least four hours. This will prevent the pie from becoming a gooey mess, and help to keep it's shape when cutting and serving.