Apple-Cranberry
- pastry for a 9-inch, double-crust pie, unbaked
- 2 tablespoons cornstarch or arrowroot
- 3 tablespoons cold water
- 2 cups cranberries (fresh or frozen, cleaned)
- 1/2 cup honey
- 4 medium-sized tart apples, peeled, cored, and sliced
- 1 tablespoon freshly squeezed lemon juice
Instructions:
This is a very pretty pie. The tart cranberries go well with the sweet apples and honey. Try Apple-Cranberry Pie a la mode with a little cinnamon ice cream, and relax!
- Make pastry dough.
- Dissolve the cornstarch or arrowroot in the cold water.
- In a saucepan, combine cranberries, honey, and apples. Bring the mixture to a boil, and then reduce the heat to a simmer. Simmer, stirring occasionally, for 4 to 5 minutes or until cranberries begin to pop.
- Stir the cornstarch mixture into the cranberry-apple mixture and simmer, stirring for 1 minute or until it begins to thicken. Transfer to a bowl and let it cool.
- Preheat oven to 425°.
- Roll out the bottom crust. Line a 9-inch pie pan with the prepared dough, cutting off any dough extending beyond the edge of the pie pan. Pour the cooled filling into pie shell.
- Roll out top crust and lay it over the fruit. Cut the dough, leaving a 1/2-inch overhang. Take the top crust and fold it under the bottom crust, pressing them together to form a seal. After the crust is folded under, flute the edge with your fingers or press the edge with a fork. Slit the top crust with a knife to allow steam to escape.
- Bake for 20 minutes, and then reduce the temperature to 350°, and bake for an additional 20 minutes.
- Let cool before serving.