25 October 2008
Let Me Call You Sweet Tart
Apple Cranberry pie makes a tangy twist to plain old apple pie. I love the play of sweet, tart, and spices in this recipe.
3 cups fresh cranberries
2-1/2 cups peeled sliced apples
3/4 cup apple juice (or orange juice)
1-1/2 cups sugar
1/4 teaspoon ground allspice
3 tablespoons cornstarch
1 to 2 tablespoons butter
1 double crust pastry (deep-dish recommended)
Preheat oven to 375 degrees.
In saucepan combine berries and juice. Cook and stir 5-8 minutes (cranberries will "pop" –it’s fun to watch!).
Combine sugar, cornstarch, and allspice. Stir into the hot cranberries. Cook quickly, stirring constantly until mixture thickens and bubbles.
Remove from heat. Stir in apple slices. Set aside to cool.
Turn cooled fruit mixture into the bottom crust. Dot the top of the fruit with bits of butter.
Put on "lattice" top using other pastry. Cover with foil.
Bake pie covered for 30 minutes. Remove foil and bake an additional 25-30 minutes more.