Judie Byrd's Cran-apple Pie

Judie Byrd

pastry for a 9-inch double-crust pie
1cup fresh cranberries, coarsely chopped
1cup sugar
½cup flour
½teaspoon cinnamon
¼teaspoon freshly grated nutmeg
2tablespoons butter
1egg, beaten with 1 tablespoon water to make an egg glaze for the top crust
2tablespoons sugar

Preheat oven to 375 degrees. Line a 9-inch pie pan with pie pastry; set aside.

Peel, core, and slice the apples and place them in a large bowl. Toss with the cranberries.

Stir together the sugar, flour, cinnamon, and nutmeg; toss this with the apples and cranberries. Pile the apple mixture into the pastry and dot with butter.

Top the apple mixture with remaining pie pastry, crimping the edges to keep in the juices. Make a slit in the top crust to let the steam out.

Brush the pie pastry with the egg glaze and sprinkle evenly with the 2 tablespoons of sugar. Bake in preheated oven 35 to 45 minutes, or until the crust is golden brown.

Recipe yields 1, 9-inch pie to serve 6 to 8.

Category: Pies & Tarts