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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Although it's my husband who's the cook at our house, I enjoy baking. A good friend passed along this recipe to me. The pie was an instant hit with my family, and I've been giving the recipe to other friends ever since. Ingredients:
2 cups fresh or frozen cranberries |
1-3/4 cups sugar |
1/3 cup quick-cooking tapioca |
1/4 cup water |
2 teaspoons grated orange peel |
3 cups sliced peeled tart apples |
pastry for double-crust pie (9 inches) |
1 egg white, beaten |
1 tablespoon water |
additional sugar |
Directions:
1. In a large saucepan, combine the cranberries, sugar, tapioca, water and orange peel; let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally.
2. Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it.
3. Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely. Yield: 8 servings.
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