NEWSLETTER Fall 08: Recipe: Apple Cranberry Pie
Apple Cranberry Pie
Ingredients
6 to 7 6McIntosh apples, peeled
1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon
1/4 cup (50 mL) dried cranberries (optional)
pastry for 9-inch (23 cm) two-crust pie
1/4 cup (50 mL) maple syrup
1 tbsp (15 mL) granulated sugar
1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon
1/4 cup (50 mL) dried cranberries (optional)
pastry for 9-inch (23 cm) two-crust pie
1/4 cup (50 mL) maple syrup
1 tbsp (15 mL) granulated sugar
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Place rack in bottom of oven. Preheat oven to 450F (230C). Slice cored apples into 1/2-inch (1cm) wedges. Place in a large bowl. In a small bowl, stir 1/3 cup (75 mL) sugar with flour and cinnamon. Stir into apples along with cranberrries.
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Line a 9-inch (23cm) pie plate with half of pastry. Turn apple mixture into pastry shell. Drizzle with maple syrup. Roll remaining dough into an 11-inch (27.5 cm) circle. Place over apple filling. Trim edges, leaving a 1/2 inch overhang. Fold top edge under bottom edge and crimp. Make 2 to 3 small slits in pastry top to allow steam to escape. Sprinkle top with 1 tbsp (15 mL) sugar. Bake on bottom rack of preheated oven, 10 minutes. Then reduce heat to 350F (180C). Bake until lightly golden, 60 to 70 minutes. Serve warm or at room temperature.
First published in Chatelaine’s 10/2006 issue. © Rogers Media Publishing Inc.
