Saturday, March 19, 2011

Fresh Cranberry Apple Pie

This was a tart delicious pie!  I didn't layer the fruit and it worked out fine that way:o)

Pastry for 9 inch 2 crust pie
1 3/4-2 c. sugar
1/3 c. flour
3 c. sliced pared tart apples (2-3 med.)
2 c. fresh cranberries
2 tbsp. butter
Stir together sugar and flour. In pastry lined pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with apple layers, dot with butter. Cover with top crust with slits, seal and flute. Cover edge with 2-3 inch strip of aluminum foil to prevent excess browning. Bake at 425 degrees for 40-50 minutes or until crust is brown. Remove foil last 15 minutes of baking.

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