Doctor's Review: Medicine on the Move

August 18, 2017
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Cranberry Apple Pie

Here’s a delicious twist on a harvest classic

Pastry for 9-inch (23-cm) double pie crust
¾ c. (180 ml) granulated sugar
3 tbsp. (45 ml) cornstarch
¼ tsp. (1.25 ml) salt
¾ c. (180 ml) corn syrup
¼ c. (60 ml) water
1 ½ c. (375 ml) fresh or frozen cranberries
1 ½ tsp. (7.5 ml) grated orange peel
1 ½ tbsp. (22.5 ml) all-purpose flour
2 tbsp. (30 ml) butter
2 ½ c (625 ml) apple, peeled, sliced (about 3 apples)

Sugar glaze (optional)
1 tbsp. (15 ml) milk
1 tsp. (5 ml) granulated sugar

Preheat oven to 425°F (220°C). Line pie plate with one pie crust.

In a saucepan, combine sugar, cornstarch and salt. Gradually add corn syrup and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens slightly, 3 to 5 minutes. Add cranberries and cook until skins pop, about 5 minutes.

Remove from heat and add orange peel, flour, butter and apples. Blend well. Pour into pie plate.

Top with second crust. Trim edges to about 1/2 inch (about 1.25 cm) beyond pie plate rim. Turn edges under; crimp. Cut air vents in dough. If using sugar glaze, brush top lightly with milk and sprinkle with sugar.

Set pie on baking sheet to catch drips. Bake 10 minutes. Reduce heat to 350°F (180°C) and continue baking 30 to 35 minutes or until fruit is tender and crust is evenly browned. Makes 6 to 8 servings.

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