caramel apple cranberry pie
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Some years ago, I lost all of my favorite recipes in a house fire. They were still in my grandma's recipe box at the home I grew up in. I found this recipe, a little scorched, in the rubble of my childhood home. I made it last year for Thanksgiving. It was a HIT!! Thanks Grandma ... I miss you. I dedicate this recipe to my grandma, Iva Spencer, who left us in 2001. Love you Grandma!!
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Ingredients For caramel apple cranberry pie
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2pie crusts ... 9 inch deep dish
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2 Tbsplemon juice
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4granny smith apples
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1/2 cbutter
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1 Tbspall purpose flour
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2 Tbspcornstarch
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2 Tbspwater
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1 Tbspvanilla extract
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1/2 cwhite sugar
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1/2 cbrown sugar
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1 tspground cinnamon
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1/2 tspground nutmeg
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1 cdried cranberries
How To Make caramel apple cranberry pie
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1Preheat oven to 425 degrees Farenheit. Press one of the pie crusts into a 9 inch pie plate. Reserve the remaining crust.
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2Pour lemon juice into a container large enough for the apples and fill halfway with cold water. Peel and slice apples into lemon water and set aside.
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3Melt butter in large saucepan over medium heat. Stir in flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with vanilla extract, 1/2 Cup white sugar, brown sugar, 1 teaspoon cinnamon and nutmeg; bring to a simmer.
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4Drain the apples and add them to sugar mixture along with cranberries. Cook and stir for 5 minutes. Remove from heat and allow to cool slightly.
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5Pour fruit mixture into pie plate and press on top crust. Stir together 1 Tablespoon white sugar and 1/2 teaspoon cinnamon. Sprinkle over pie.
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6Bake 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-40 minutes, or until top crust is golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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