(no subject)
For Thanksgiving I made an apple cranberry pie, just like I did last year, and the year before that...
I was going to make a different pie this holiday instead of the two pumpkins and the one apple cranberry that I always make but there was outcry and I ended up caving to the familial pressure. And really, this is a great pie.
Double pie-crust
3/4 Cup packed brown sugar
1/3 Cup granulated sugar
1/3 Cup all-purpose flour
1 Tsp. ground cinnamon
6 Cups sliced cooking apples (such as Jonathon, Golden Delicious, or Winesap)
2 Cups fresh cranberries (whole or chopped)
2 Tbps. butter or margarine
Milk & coarse sugar
- Prepare crust in pie plate. Take the dough for the top crust and cut out shapes. (I do this at the end instead of the beginning)
- In a large bowl, toss together the brown sugar, granulated sugar, flour and cinnamon. Add apples and cranberries; toss to coat. Turn into pie plate. Dot mixture with butter. Arrange cutouts over top of pie, leaving space between shapes to see the pie filling. Brush edge of pie and cutouts with milk and sprinkle with coarse sugar. Cook for an hour at 375. About 30 minutes into cooking, cover pie and crust with foil. Cook until juices bubble around edges and filling is tender.
I was going to make a different pie this holiday instead of the two pumpkins and the one apple cranberry that I always make but there was outcry and I ended up caving to the familial pressure. And really, this is a great pie.
Double pie-crust
3/4 Cup packed brown sugar
1/3 Cup granulated sugar
1/3 Cup all-purpose flour
1 Tsp. ground cinnamon
6 Cups sliced cooking apples (such as Jonathon, Golden Delicious, or Winesap)
2 Cups fresh cranberries (whole or chopped)
2 Tbps. butter or margarine
Milk & coarse sugar
- Prepare crust in pie plate. Take the dough for the top crust and cut out shapes. (I do this at the end instead of the beginning)
- In a large bowl, toss together the brown sugar, granulated sugar, flour and cinnamon. Add apples and cranberries; toss to coat. Turn into pie plate. Dot mixture with butter. Arrange cutouts over top of pie, leaving space between shapes to see the pie filling. Brush edge of pie and cutouts with milk and sprinkle with coarse sugar. Cook for an hour at 375. About 30 minutes into cooking, cover pie and crust with foil. Cook until juices bubble around edges and filling is tender.