CARAMEL APPLE CRANBERRY PIE
Some years ago, I lost all of my favorite recipes in a house fire. They were still in my grandma's recipe box at the home I grew up in. I found this recipe, a little scorched, in the rubble of my childhood home. I made it last year for Thanksgiving. It was a HIT!! Thanks Grandma ... I miss you. I dedicate this recipe to my...
Provided by Karen Spencer
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 425 degrees Farenheit. Press one of the pie crusts into a 9 inch pie plate. Reserve the remaining crust.
- 2. Pour lemon juice into a container large enough for the apples and fill halfway with cold water. Peel and slice apples into lemon water and set aside.
- 3. Melt butter in large saucepan over medium heat. Stir in flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with vanilla extract, 1/2 Cup white sugar, brown sugar, 1 teaspoon cinnamon and nutmeg; bring to a simmer.
- 4. Drain the apples and add them to sugar mixture along with cranberries. Cook and stir for 5 minutes. Remove from heat and allow to cool slightly.
- 5. Pour fruit mixture into pie plate and press on top crust. Stir together 1 Tablespoon white sugar and 1/2 teaspoon cinnamon. Sprinkle over pie.
- 6. Bake 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-40 minutes, or until top crust is golden brown.
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