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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 10 |
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Leave Room For Dessert !! From Woman's World Magazine 11/23/04. Granny Smith apples, a touch of cinnamon and two kinds of tangy cranberies make this pie better than any you've ever had before. Ingredients:
1 (11 ounce) package pie crust mix |
1 1/2 cups sugar |
1 tablespoon sugar |
2 tablespoons cornstarch |
1 tablespoon grated lemon zest |
2 teaspoons ground cinnamon |
3 lbs granny smith apples, peeled, cored, cut into 1/4-inch slices |
1 cup fresh cranberries |
1 cup dried sweetened cranberries |
3 tablespoons cold butter, diced |
1 egg, lightly beaten |
Directions:
1. Place foil-lined baking sheet on middle rack in oven.
2. Preheat oven to 375 degrees.
3. Prepare pie crust mix according to package directions for 2-crust pie. Roll out two-thirds of dough into 11-inch circle. Fit into 9-inch pie pan; trim and flute edge. Refrigerate.
4. In large bowl combine 1-1/2 cups sugar, cornstarch, zest and cinnamon. Add apples, fresh cranberries, and dried cranberries; toss to coat. Spoon into crust. Sprinkle with butter.
5. Roll out remaining dough to 1/8-inch thickness. Using 2-3/4-inch leaf-shaped cookie cutter, cut out shapes from dough, rerolling as necessary. Place over pie. Brush with egg; sprinkle with remaining sugar.
6. Bake on hot baking sheet 10 minutes. Reduce oven temperature to 350 degrees. Bake 1 hour, 30 minutes or until crust is golden and filling is bubbly. Cool on rack.
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