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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

French Cranberry-Apple Pie Recipe

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This recipe for French Cranberry-Apple Pie is from Belle Colassaco's Most Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
1 box Pillsbury refrigerated piecrust, softened as directed on box

FILLING:
4 cups sliced peeled cooking apples (4 medium)
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

TOPPING:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
dash nutmeg
1/4 cup butter or margarine
1/3 cup chopped pecans

Directions:
Directions:
Preheat oven to 375º. Place pie crust in a 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

In a large bowl, gently mix apples and cranberries. In a small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.

In a small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.

Bake 45-55 minutes or until apples are tender, and crust and topping are golden brown. After 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice-cream.

Personal Notes:
Personal Notes:
This pie can be a bit tart for some, but it is an excellent pie for the fall and Holiday season.

 

 

 

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