Jenny's Deep Dish Apple Cranberry Pie
Serves: 8
Bake time: 1 hour
Ingredients:
- 2 lbs (7 cups) tart apples (like Granny Smith), peeled, quartered, cored & cut into 1/4 inch slices
- 1/3 cup all-purpose flour
- 1 cup fresh cranberries
- 3/4 cup sugar
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
- 1 large egg, beaten with 1 tsp water
- Sugar
- Red box pie crust
Instructions:
- Preheat oven to 375°
- Make the fruit filling: In a large bowl, toss together the apples & flour until apples are evenly coated with flour.
- In a food processor, combine the fresh cranberries and sugar and pulse until the cranberries are coarsely chopped. Add to the apple mixture along with the raisins, pecans, and dried cranberries, and toss until mixed. Spoon the filling into a 9-1/2 in. deep-dish pie plate.
- Brush edge of the pie plate w/ water and drape the dough over the fruit. Trim the dough to a 3/4 inch overhang and fold under. Press the dough against the moistened edge of the pie plate and crimp. With a small knife, cut several steam vents in the crust. Brush the dough w/ a beaten egg and sprinkle lightly w/sugar.
- Set the pie plate on a baking sheet to catch any drips, Bake for about 1 hour, or until the crust is nicely browned, the filling is bubbly, and the apples are tender. Let the pie cool on a wire rack. Serve warm or at room temperature.
