Are you tired of making the same apple pie recipe every year around the holidays? How about mixing it up with this cranberry apple pie recipe by Hoosier Homemade? It’s a great twist on the classic recipe that we all enjoy during the fall and winter months.
Ingredients
- 1 cup cranberries, fresh or frozen
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons apple cider or apple juice
- 5 cups peeled and finely chopped apples
- 2/3 cup sugar
- 2 tablespoon cornstarch
- Milk {for brushing on crust}
- Cinnamon and Sugar mixture {for sprinkling on crust}
Pie Crust for double crust
- 2 cups flour
- 3/4 teaspoon salt
- 2/3 cup Butter Flavor Crisco, Shortening, Butter or a combination
- 6-7 tablespoons ice cold water
Instructions
Pie Crust
- In a large bowl, whisk together the flour and salt
- Cut in shortening with a pastry cutter or use your fingers
- Work just until combined, don’t overwork the dough or it will be tough
- Wrap in plastic and chill for at least 30 minutes
Pie Filling
- In a small saucepan, combine cranberries, 3/4 cup sugar, 1 tablespoon cornstarch and apple cider
- Bring to boil, stirring frequently
- Boil gently for 5 minutes
- Cool for 15 -20 minutes
- In a large bowl, combine apples, 2/3 cup sugar, and 2 tablespoons cornstarch, toss to coat
- Stir in cooled cranberry mixture
- Divide dough in half, roll out 1 piece and place in a pie plate
- Fill with apple mixture
- Roll out the other crust and place on top of filling
- Seal and flute the edges, cut a few slits in the middle of the pie
- Add foil around the edges of pie to prevent over browning
- Bake at 425 degrees for about 45-55 minutes
Photos and recipe copyright Hoosier Homemade
