Cranberry Apple Nut Pie
Makes 1 (9-inch) pie
|Rich Pie Pastry|
|3||tablespoons all-purpose flour|
|4||cups sliced peeled tart apples (4 large apples)|
|2||cups fresh cranberries|
|1/2||cup golden raisins|
|1/2||cup coarsely chopped pecans|
|1||tablespoon grated lemon peel|
- Preheat oven to 425°F. Divide pie pastry in half. Roll one half on lightly floured surface to form 13-inch circle. Fit into 9-inch pie plate; trim edges. Reroll scraps and cut into decorative shapes, such as holly leaves and berries, for garnish; set aside.
- Combine sugar, flour and salt in large bowl. Stir in apples, cranberries, raisins, pecans and lemon peel; toss well. Spoon fruit mixture into unbaked pie crust. Dot with butter. Roll remaining half of pie pastry on lightly floured surface to form 11-inch circle. Place over filling. Trim and seal edges; flute. Cut 3 slits in center of top crust. Moisten pastry cutouts and use to decorate top crust as desired. Lightly brush top crust with egg.
- Bake 35 to 40 minutes or until apples are tender when pierced with fork and pastry is golden brown. Cool in pan on wire rack. Serve warm or cool completely.
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