Sharon Reyes says that many of the foods we eat become a special part of the memories we create. “Foods add flavor and festivity to the traditions we treasure. This Cranberry Apple Pie became a Thanksgiving favorite about 25 years ago. My family loves the tartness that the cranberries add to the sweetness of the apples.”
Cranberry Apple Pie
Crust:
2 layers (homemade or store-bought)
Filling:
5 to 6 Cortland apples, peeled and thinly sliced
1 cup cranberries
1 teaspoon orange peel, grated
1/4 cup sugar
1/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
3 tablespoons quick cooking tapioca
1 cup apple cider
2 teaspoons orange juice
2 teaspoons lemon juice
3 tablespoons butter, cut into small pieces
Glaze:
2 tablespoons milk
2 tablespoons sugar
Optional:
Vanilla ice cream or whipped cream
Pre-heat oven to 400°. Line pie dish with one pie crust layer.
Combine apples, cranberries and orange peel in a large bowl. Combine sugars, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over fruit, tossing to coat. Spoon fruit into unbaked pie shell.
Combine tapioca, cider, orange juice and lemon juice. Pour over fruit. Dot with butter. Cover with top crust, folding top edge under bottom edge. Flute edges. Cut slits or design in top crust (to let steam out). Brush milk over top of unbaked pie. Sprinkle with sugar. Cover fluted edge of crust (using foil or other kind of shield).
Put in oven. After 35 minutes, remove cover from crust edge. Bake another 15-25 minutes until crust is golden.
Cool until barely warm or room temperature before cutting. Serve with ice cream or whipped cream atop each slice.
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