Pastry for a two-crust pie
1/2 cup sugar
1 tbsp flour
1/2 tsp ground cinnamon
4 large (5 to 6 medium) Granny Smith Apples, peeled and sliced
1 cup coarsely chopped cranberries
Preheat oven to 400 degrees.
Line a 9-inch pie plate with half the pastry; set aside.
In a large bowl, combine the sugar, flour, and cinnamon blending well. Add the apples and cranberries, tossing gently to coat completely. Pour the mixture into the pastry lined pie plate.
Top the filling with a second pastry sheet. Trim edges of pastry and fold under; crimp to seal. Cut a couple of slits in the top pastry or poke several times with the tines of a fork so steam can escape.
Bake pie at 400 degrees for 40 to 50 minutes until the crust is golden brown and filling is bubbly. If necessary, cover the edges with a rim of aluminum foil or a pie crust shield to prevent over-browning.
Allow to cool on a wire rack approximately 1 hour before cutting to serve.
Yield: 8 servings.
1 tbsp flour
1/2 tsp ground cinnamon
4 large (5 to 6 medium) Granny Smith Apples, peeled and sliced
1 cup coarsely chopped cranberries
Preheat oven to 400 degrees.
Line a 9-inch pie plate with half the pastry; set aside.
In a large bowl, combine the sugar, flour, and cinnamon blending well. Add the apples and cranberries, tossing gently to coat completely. Pour the mixture into the pastry lined pie plate.
Top the filling with a second pastry sheet. Trim edges of pastry and fold under; crimp to seal. Cut a couple of slits in the top pastry or poke several times with the tines of a fork so steam can escape.
Bake pie at 400 degrees for 40 to 50 minutes until the crust is golden brown and filling is bubbly. If necessary, cover the edges with a rim of aluminum foil or a pie crust shield to prevent over-browning.
Allow to cool on a wire rack approximately 1 hour before cutting to serve.
Yield: 8 servings.
Note: File Photo
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