Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
unbaked 9-inch pie crust -- (see pie crust
-- supreme)
1/2 cup dried cranberries -- or dried cherries
6 cups apples -- peeled, cored,
-- sliced
3/4 cup sugar
3 tablespoons all-purpose flour
1/3 cup toasted finely chopped pecans or walnuts
1/3 cup packed brown sugar
1 teaspoon apple pie spice
1/4 teaspoon salt
1/3 cup half-and-half
1/3 cup all-purpose flour
1/4 teaspoon ground nutmeg
3 tablespoons margarine or butter |
Preparation:
Prepare pastry. Line pastry with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool in pie plate on a wire rack. Reduce the oven temperature to 375 degrees.
For filling: Pour boiling water over cranberries. Let stand for 5 minutes; drain. Mix cranberries and apples; place in the pastry shell. Combine granulated sugar, the 3 tablespoons flour, apple pie spice. and salt. Stir in half-and-half. Pour over fruit.
For nut filling: Combine the 1/3 cup flour, nuts, brown sugar, and nutmeg. With a pastry blender, cut in margarine or butter until the pieces are the size of small peas. Sprinkle over filling.
Cover edge of pie with foil. Bake in 375 degree oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until top is golden and fruit is tender. Cool pie for 45 minutes on a wire rack. If desired, drizzle with Vanilla Icing. Serve warm or cool. Vanilla Icing: Combine 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, a teaspoon at a time until drizzling consistency. |
