Cran-Apple Raisin Pie

Name: Cran-Apple Raisin Pie
Ingredients: Pastry for double-crust pie (9 inches); 1-1/2 cups sugar; 1 cup packed brown sugar; 1/2 cup all-purpose flour; 3 tablespoons cornstarch; 1-1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 3 cups thinly sliced peeled tart apples (about 3 medium); 2 cups fresh or frozen cranberries, thawed; 2 cups raisins; 1/4 cup butter, melted

13 ingredients

2 steps

Ingredients

Pastry for double-crust pie (9 inches)
1-1/2 cups sugar
1 cup packed brown sugar
1/2 cup all-purpose flour
3 tablespoons cornstarch
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
3 cups thinly sliced peeled tart apples (about 3 medium)
2 cups fresh or frozen cranberries, thawed
2 cups raisins
1/4 cup butter, melted

Directions

1

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the sugars, flour, cornstarch, cinnamon, nutmeg, allspice and salt. Add the apples, cranberries and raisins; toss to coat. Pour into crust. Drizzle with butter.
2

Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.