Caramel Apple Cranberry Pie recipe
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Ingredients
- 1 pastry for a 9-inch double crust pie 2 tablespoons lemon juice 4 Granny Smith apples ½ cup butter 1 tablespoon all-purpose flour 2 tablespoons cornstarch 2 tablespoons water 1 tablespoon vanilla extract ½ cup white sugar ½ cup brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 cup dried cranberries 1 tablespoon white sugar ½ teaspoon ground cinnamon
Nutrition Info
- 530.1 caloriescarbohydrate: 72.5 gcholesterol: 30.5 mgfat: 26.5 gfiber: 4 gprotein: 3.3 gsaturatedFat: 11.1 gservingSize: -sodium: 320.5 mgsugar: 44.7 gtransFat: : -unsaturatedFat: : -
Directions Caramel Apple Cranberry Pie
Directions
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Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate, reserve the remaining pastry.
Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water, set aside.
Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg, bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes, remove from the heat and allow to cool slightly.
Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon, sprinkle over the pie.
Bake in the preheated oven for 15 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.