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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 1 |
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This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too! Ingredients:
1 cup dried cranberries |
2/3 cup white sugar |
3 tablespoons all-purpose flour |
1/2 teaspoon ground allspice |
2 1/4 pounds pippin apples - peeled, cored and thinly sliced |
1 1/2 tablespoons brandy |
1 teaspoon vanilla extract |
1 recipe pastry for a 9 inch double crust pie |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
2. In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
3. Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
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