Cran-Apple Pie

9 ingredients
5 steps

Ingredients

  • 1 cup Fresh Cranberries
  • 6 cups Peeled And Sliced Apples
  • 3/4 cups Sugar
  • 3 Tablespoons All-purpose Flour
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoons Ground Cinnamon
  • 1/8 teaspoons Salt
  • 2 Tablespoons Unsalted Butter
  • 1 package Pillsbury Pie Crusts, Or 1 2-crust Recipe Of Your Favorite Type

Directions

  1. 1
    Place the cranberries into a saucepan and just cover with water. Boil until they are soft and a few start to 'pop.' Remove with a slotted spoon and give them a rough chop.
  2. 2
    Combine the apples, cranberries, sugar, flour, lemon juice, cinnamon and salt. Let stand for 15 minutes, stirring several times so that the apples soften slightly.
  3. 3
    Place one of the crusts in a 13-inch round pie pan. Fill with the apple mixture. Top with the butter pieces. Then place the second crust on top and seal around the edge by folding the two pieces together or by crimping with a fork. Cut steam vents in the top of the crust.
  4. 4
    Bake for 30 minutes in a preheated 425F oven. Test for doneness by sliding a knife through one of the steam vents. Pie is done when the apples are just tender.
  5. 5
    Best served after cooling for 3-4 hours. Can be kept for 2-3 days covered on the counter.

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