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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a recipe my mother made a lot. This is from Jean Pare. Ingredients:
1 unbaked pastry for double-crust pie |
2 cups fresh cranberries or 2 cups frozen cranberries |
1 3/4 cups sugar |
1/3 cup minute tapioca |
1/4 cup water |
2 teaspoons orange zest, grated |
3 cups baking apples, peeled, seeded and sliced |
1/4-1/2 teaspoon sugar |
Directions:
1. Line pie plate (9 inches) with unbaked pie crust, trim pastry, crimp to edge of pie plate.
2. In a saucepan, mix cranberries, sugar, tapioca, water, orange zest. Bring to boil while stirring. Remove from the heat.
3. While stirring, add apples. Let the saucepan 10 minutes in the sink filled with cold water. Stir from time to time. Pour the mixture in the pie.
4. Brush crust edge with water and place pie crust top on top of pie, crimp to the bottom crust. Make some slits in the top crust for steam to escape.
5. Sprinkle with sugar. Cook in the bottom of a preheated oven of 350 F, about 55 minutes, until fruits are cooked.
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