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Cranberry-Apple-Raisin Pie

Southern Living NOVEMBER 1998

  • Yield: 1 (9-inch) pie

Ingredients

  • 1 1/2 (15-ounce) packages refrigerated piecrusts
  • 1 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 3 large Golden Delicious apples, peeled and sliced
  • 1 cup fresh cranberries
  • 1/2 cup golden raisins
  • 1/2 cup pecan pieces, toasted and chopped
  • 3 tablespoons butter or margarine, cut into pieces
  • 1 large egg
  • 1 tablespoon water
  • Vanilla ice cream (optional)

Preparation

Fit 1 piecrust into a 9-inch pieplate according to package directions; chill.

Stir together 3/4 cup sugar, cornstarch, and cinnamon in a large bowl; add apple and next 3 ingredients, tossing well. Spoon into prepared piecrust; dot with butter.

Unfold another piecrust, and press out fold lines; transfer to top of pie. Fold edges under, and seal by pressing with tines of a fork. Cut an "X" in top of crust for steam to escape.

Unfold remaining piecrust, and press out fold lines. Cut with a tree-shaped cutter; arrange trees on top of pie.

Whisk together egg and 1 tablespoon water; brush evenly over top of pie. Sprinkle with remaining 1/4 cup sugar.

Bake at 400° for 20 minutes; reduce temperature to 350°, and bake 40 minutes. Serve warm, or cool on a wire rack. (To reheat, cover loosely with aluminum foil, and bake at 350° for 20 to 25 minutes.) Serve with vanilla ice cream, if desired.

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Cranberry-Apple-Raisin Pie recipe

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