 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Your holiday guests will be sweet on slices of this fruit-filled pie! For a special touch, cut out fall shapes in the top pastry. Ingredients:
1 cup dried cranberries |
1-1/2 cups boiling water |
2 medium tart apples, peeled and sliced |
1 medium peach, peeled and sliced or 1 cup frozen unsweetened sliced peaches |
1 medium ripe pear, peeled and sliced |
1 tablespoon lemon juice |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 teaspoon apple pie spice |
1/2 teaspoon vanilla extract |
3 tablespoons quick-cooking tapioca |
1 package (15 ounces) refrigerated pie pastry |
2 tablespoons butter, melted |
Directions:
1. Place the cranberries in a large bowl; cover with boiling water. Let stand for 5 minutes; drain well and set aside. In a large bowl, toss the apples, peach and pear with lemon juice. Stir in the sugars, apple pie spice and vanilla. Add tapioca; let stand for 15 minutes. Stir in the cranberries.
2. Line a 9-in. deep-dish pie plate with one sheet of pastry; trim even with edge of plate. Add filling. Unroll second sheet of pastry; cut slits in pastry.
3. Place over filling; seal and flute edges. Brush with butter. Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
|
|