PieDay Friday-Apple Cranberry Pie

The humble apple is tarted up with the sour twang of cranberries in this delicious, Autumn pie.

Tips:

• Choose a sweet apple for this pie to balance out the tart cranberries. I used 1 Fuji and 1 Pink Lady. Honeycrisp, Gala and Braeburns are also well suited for this pie.
• For a less tart pie, substitute half of the cranberries for raisins or dried dates.
• As with most fruit pies, it's best to place a baking sheet under the pie pan while cooking in case the filling bubbles over.

Apple Cranberry Crumb Pie

1 unbaked pie crust

2 apples; cored, peeled and thinly sliced

1 cup fresh cranberries, stems removed if neccessary

2/3 cup sugar

1/3 cup brown sugar, packed

3 tablespoons flour

1 1/2 tablespoons pineapple or orange juice

Crumb Topping

4 tablespoons butter, cut into pieces
1/2 cup sugar
1/2 cup flour
1 teaspoon cinnamon

In a large bowl, combine sliced and peeled apples with cranberries. Toss to combine. Add sugar, brown sugar, flour and pineapple (or orange) juice and toss to coat fruit evenly. Pour mixture into unbaked pie crust (in a 9" pie pan/plate).  Bake at 400 degrees for 30 minutes.
In a medium mixing bowl, combine flour, sugar and cinnamon. Cut in butter using your hands or a pastry blender, until mixture resembles crumbs. Refrigerate until ready to use.
After pie has baked for 30 minutes, sprinkle with crumb mixture, pat down gently and return to oven. Turn down oven temperature to 375 and continue baking for an additional 30 minutes (1 hour total bake time). Let cool at least 1 hour before serving.




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