My original typed recipe to share with friends--I tried to add a little artwork :) |
A sweet spiced mixture of apples, pecans, and cranberries for a Thanksgiving apple pie your guest will remember. |
I brush lightly with egg wash and sprinkle with golden Turbinado sugar crystals, but regular sugar works just fine. |
Decorate fancy or plain--it will still taste delicious! |
To dress up the pie I sometimes fold the pastry inward and pinch together. My mother always used the tines of a fork to press the doughs together. |
makes 1 9-inch double crust pie
Printable Recipe
4 Granny Smith apples, peeled and sliced thin
1 cup fresh cranberries
1/2 cup golden raisins
1/2 cup chopped walnuts (use pecans if you prefer)
1 cup sugar
2/3 cup brown sugar
4 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons butter
1 unbaked 9-inch double pie crust thawed (frozen works perfect!)
1 egg, mixed with 1 tablespoon water for egg wash
Additional sugar (Turbinado if you like) for dusting top of pie
Preheat oven to 400°F.
In large bowl toss apples, cranberries, raisins, walnuts, sugar, brown sugar, flour, cinnamon, and nutmeg.
Pour filling gently into unbaked crust. Dot with 3 tablespoons butter, cut into small pieces.
Cover with top pie crust. Crimp edges as desired. You can use a fork tine to press the two crusts together or pinch decoratively. Brush top crust lightly with egg wash and dust with sugar. Make 3 slits in the top crust so pie can vent while cooking. To protect your oven floor, place a cookie sheet or piece of foil on the rack below your pie to catch any drips.
Bake for 45 minutes or until golden. Let cool completely before serving.
It'll be gone before you realize it, so be sure and save a slice for the cook! |
No comments:
Post a Comment
Please share comments below.