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Apple-Cranberry Pie

Yield 1 (9-inch) pie


  • 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

How to Make It

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

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

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

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

  5. 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.

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

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