Apple-Cranberry Pie

Southern Living
1 (9-inch) pie


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1/2 (15-ounce) package refrigerated piecrusts
2 medium-size Granny Smith apples, peeled and sliced
1 tablespoon all-purpose flour
2 tablespoons sugar
Pinch of ground cinnamon
1 1/2 cups fresh cranberries
1/2 cup sugar, divided
3/4 cup all-purpose flour
1/2 cup butter or margarine, cut up
1 1/2 cups mincemeat


Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Bake at 450° for 5 to 8 minutes or until lightly browned; set aside.

Toss together apple slices, 1 tablespoon flour, 2 tablespoons sugar, and cinnamon until apple slices are coated; set aside.

Cook fresh cranberries and 1/4 cup sugar in a heavy saucepan over medium-high heat, stirring constantly, 5 minutes; drain.

Combine remaining 1/4 cup sugar and 3/4 cup flour in a bowl; cut in butter with a pastry blender until mixture is crumbly.

Spoon mincemeat into prepared piecrust, and top with apple mixture. Spoon cranberry mixture over apple mixture, and sprinkle with crumb mixture.

Bake at 375° for 40 minutes or until lightly browned.

Created date

October 2003