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Thanksgiving Recipes
Cranberry Apple Pie
INGREDIENTS
5 - 6 large, firm, tart apples
1 (12 ounce) package cranberries
1 1/2 cups white sugar
1/3 cup minute tapioca
1 - 9 inch deep dish pie shell
2/3 cup butter or margarine, unsalted
3/4 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 egg
PREPARATION
1. Defrost and partially bake pie shell according to package
directions.
2. Peel, core, and chop apples into chunks
the size of cranberries. Chop cranberries into smaller pieces.
Combine apple pieces, cranberries, and sugar in a large bowl.
Cover, and let sit approximately 20 minutes. Add tapioca to
fruit mixture; let sit 15 to 20 minutes longer, until tapioca
has absorbed fruit juice. Fill partially baked pie shell.
3. To Make Streusel Topping: Combine butter,
brown sugar, salt, cinnamon, and flour. Work mixture with fingertips
until crumbly. Top the pie with this mixture. Brush exposed
pie shell with slightly beaten egg to prevent burning.
4. Bake at 325°F (165°C) on bottom
oven rack until cooked through, 45 to 60 minutes. (Pie tends
to drip juice so protect your oven by baking on cookie tin covered
with tin foil.)
Makes 1 - 9 inch pie.
