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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Wedges of this tangy Christmas-red pie are a feast for the eyes and the taste buds. Ingredients:
2 cups fresh or frozen cranberries, chopped |
1-3/4 cups sliced peeled tart apple |
1/2 cup slivered almonds, toasted |
1 tablespoon grated orange peel |
1-3/4 cups sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/8 teaspoon salt |
pastry for double-crust pie (9 inches) |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, combine cranberries, apple, almonds and orange peel. In another bowl, combine sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently. Line a 9-in. pie plate with the bottom crust; add filling. Drizzle with butter. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top crust. Seal and flute edges. Bake at 400° for 45 minutes or until golden brown. Cool before serving. Yield: 6-8 servings.
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