Apple Cranberry Pie
Ingredients
The pie
-
1
9-inch
double crust pie dough
-
4-5
medium
apples (about 1.75 pounds, peeled, cored, and sliced 1/8-inch thick)
-
2
tablespoons
lemon juice
-
1
teaspoon
almond extract
-
1
pinch
salt
-
1 ½ to 2
cups
fresh cranberries
The sauce
-
½
cup
salted butter
-
½
cup
all-purpose flour
-
2
tablespoons
water
-
¾
cup
granulated sugar
-
½
cup
light brown sugar
The egg wash
-
1
large
egg
-
1
tablespoon
water
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with foil.
- In a large bowl, toss sliced apples with lemon juice, almond extract, and salt, then add cranberries.
- Melt butter in a skillet, stir in flour, and cook until smooth, then add water, granulated sugar, and brown sugar, simmering for 1-2 minutes.
- Pour the sauce over the apple and cranberry mixture and toss to combine.
- Roll out the bottom crust and place it in the pie plate, leaving a border.
- Fill the crust with the apple and cranberry mixture, spreading evenly.
- Roll out the top crust, place it over the filling, trim, and seal the edges.
- Cut slits in the top crust for steam to escape.
- Brush the top crust with a mixture of egg and water.
- Bake for 65-75 minutes until golden and bubbling, tenting with foil if necessary.
- Let the pie cool completely for 4-5 hours before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
411
Total fat
18g
Total carbohydrates
62g
Total protein
3g
Sodium
202mg
Cholesterol
51mg
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