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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Raisins added to the cranberry-apple filling make this pie unique. Itâs a nice dessert for Thanksgiving or Christmas dinner. Northwestern Wisconsin is known for its bountiful cranberry harvest, so this recipe represents my area. Ingredients:
pastry for double-crust pie (9 inches) |
1-1/2 cups sugar |
1 cup packed brown sugar |
1/2 cup king arthur unbleached all-purpose flour |
3 tablespoons cornstarch |
1-1/2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
3 cups thinly sliced peeled tart apples (about 3 medium) |
2 cups fresh or frozen cranberries, thawed |
2 cups raisins |
1/4 cup butter, melted |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the sugars, flour, cornstarch, cinnamon, nutmeg, allspice and salt. Add the apples, cranberries and raisins; toss to coat. Pour into crust. Drizzle with butter.
2. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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