If you are looking for an Apple Cranberry Pie, here is the best recipe for an apple pie with fresh OR frozen cranberries.
A winning combination! This full and colourful cranapple pie will delight the eyes and the palate!
Pastry for a 2 crust pie
2 cups fresh or frozen cranberries
1 3/4 cups plus 1/2 tsp, divided, granulated sugar
1/3 cup minute tapioca
1/4 cup water
2 tsp. grated orange peel, optional
3 cups cored, sliced, peeled cooking apples
*1 beaten egg
Roll pastry and line a 9" pie dish.
Roll the top crust, and set aside.
In a pan, combine the cranberries, the 1 3/4 cup sugar, minute tapioca, water and the (optional) grated orange peel.
Heat the mixture over medium-high heat, until mixture boils, then remove from heat.
Stir in the prepared apple, and then set the pan in cold water in the sink for 10 minutes, stirring occasionally.
Transfer the pie filling into the prepared pastry pie crust.
Moisten edge of crust with beaten egg.
Cover pie filling with the top crust, and trim and press the edges to seal.
Cut vents out of the top crust.
Brush entire top crust with the beaten egg.
Sprinkle the top of the pie with remaining 1/2 tsp. sugar.
Bake on bottom rack of oven at 350° F for about 55 - 60 minutes, or until fruit juices bubble out of vent holes.
I add a pie crust shield after about 30 minutes to prevent the pie crust edges from becoming too dark and burning.
Makes one double-crust pie.
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