Fruit Sweet And Sugar Free - Cranberry Apple Pie Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
CRUST
1: Basic pie crust, bottom
3/4 Inch: wide lattic strips for,
Top crust,
Egg wash for pies and tarts,
FILLING
5: Tart apples,
1/2 cup: Fresh orange juice,
1/2 cup: Fruit sweetener,
2 T: Cornstarch,
1/4 t: Salt,
2 T: Grated orange zest,
1 t: Cinnamon,
1/4 t: Nutmeg,
2 1/2 cup: Fresh or frozen cranberries,
3 T: Butter,
Directions:
Prepare bottom pie crust according to the directions. The lattice
strips can be cut in advance and refrigerated, covered with plastic.
For ease in handling, remove them 10 minutes before they are needed.
Peel, core and dice the applies into small (1/4 to 1/2 inch) cubes.
You should have four cups of diced apples. Cook the apples in the
fresh orange juice over medium heat in a medium size covered
saucepan, stirring occasionally. Cook just until the apples are
softened. Stir in the remaining filling ingredients, except for the
cranberries and butter. Cut the butter into walnut sized pieces. When
the apple mixture is well blended, stir in the cranberries and
butter. Continue to simmer for about 5 more minutes, until the
cranberries pop. Remove the pan from the heat, place the
apple/cranberry filling in a bowl and refrigerate until cool. Preheat
the oven to 350 degrees. When the apple cranberry filling is well
chilled, pile it into the unbaked crust. Prepare the egg wash and
brush it onto the rim of the crust. Top the pie with interwoven
lattice strips. Trim the edge of te pie of any pastry extending
beyond the edge of the pan and seal by pressing with the tines of a
fork. Brush the lattice top with egg wash. To bake the pie, place it
on a baking sheet in the preheated oven, directly on the oven floor
of a gas oven, or on the lowest shelf of an electric oven. Bake until
the crust is golden and the filling is bubbling to within three
inches of the center of the pie, approximately 1 to 1-1/4 hours.
Serve cranberry apple pie hot from the oven or at room temperature.
Source from luhu.jp
strips can be cut in advance and refrigerated, covered with plastic.
For ease in handling, remove them 10 minutes before they are needed.
Peel, core and dice the applies into small (1/4 to 1/2 inch) cubes.
You should have four cups of diced apples. Cook the apples in the
fresh orange juice over medium heat in a medium size covered
saucepan, stirring occasionally. Cook just until the apples are
softened. Stir in the remaining filling ingredients, except for the
cranberries and butter. Cut the butter into walnut sized pieces. When
the apple mixture is well blended, stir in the cranberries and
butter. Continue to simmer for about 5 more minutes, until the
cranberries pop. Remove the pan from the heat, place the
apple/cranberry filling in a bowl and refrigerate until cool. Preheat
the oven to 350 degrees. When the apple cranberry filling is well
chilled, pile it into the unbaked crust. Prepare the egg wash and
brush it onto the rim of the crust. Top the pie with interwoven
lattice strips. Trim the edge of te pie of any pastry extending
beyond the edge of the pan and seal by pressing with the tines of a
fork. Brush the lattice top with egg wash. To bake the pie, place it
on a baking sheet in the preheated oven, directly on the oven floor
of a gas oven, or on the lowest shelf of an electric oven. Bake until
the crust is golden and the filling is bubbling to within three
inches of the center of the pie, approximately 1 to 1-1/4 hours.
Serve cranberry apple pie hot from the oven or at room temperature.
Source from luhu.jp