Cranberry Apple Pie
This luscious pie is a family favorite during the holidays when fresh cranberries are plentiful. It is always on our Thanksgiving table, and a favorite for when company is coming. I even freeze bags of cranberries to use in this recipe the rest of the year.
- Pastry for two 9 inch pie crusts I use Linell's Pie Crust recipe
- 1 cup sugar
- 1/3 cup all purpose flour
- 1 tsp. apple pie spice
- 4 cups peeled and sliced tart apples
- 2 cups fresh whole cranberries
- 2 tbls. margarine
Prepare Pie Crust
Prepare pastry. Use Aunt Linell's Pie Crust recipe, it's our favorite
Turn bottom crust of the pastry pie pan.
Preheat oven to 375°.
In a large bowl, stir the remaining ingredients, mix to coat well.
Cover top with remainin pie crust. Cut slits in crust.
Egg wash top of pie and sprinkle with course sugar cyrstals see notes,
Bake 40 to 50 minutes. Cool for a few hours.
A lesson from Aunt Linell:
Aunt Nelly taught me to give the top of your pie crust a light egg wash brush and then sprinkle course sugar on top to give your pie a professionally baked look.