Traditional recipes

Cranberry-Ribbon Apple Pie

Cranberry-Ribbon Apple Pie


Ingredients

  • 1 1/2 cups plus 1 tablespoon sugar
  • 1 1/2 cups cranberries (about 8 ounces)
  • 2 pounds Granny Smith apples, peeled, cored, thinly sliced
  • 1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced
  • 2 tablespoons all purpose flour
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 2 Butter Pie Crust Dough disks
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes

Recipe Preparation

  • Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool. DO AHEAD Can be made 2 days ahead. Cover and chill.

  • Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend.

  • Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Spread cranberry mixture over crust bottom. Top with apple mixture; dot with butter. Roll out second dough disk on floured surface to 13-inch round; drape over apples. Press crust edges together to seal; crimp. Cut 1-inch hole in center. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.

  • Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. DO AHEAD Can be made 6 hours ahead. Let stand at room temperature. Serve warm or at room temperature with vanilla ice cream.

Reviews SectionSome of the recipe is missing...like second, fourth, tenth, etc. ingredients

Watch the video: Classic Dutch Apple Pie