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City Restaurant Apple-Cranberry Pie

Author/Submitted by: Los Angeles Times
Servings: 8
Categories: Apples / Desserts / Pies & Pastries

5    granny smith apples
12  ounces  cranberries
1 1/2  cups  sugar
1/4  cup  tapioca, instant
    pie shell

1/4  cup  flour
2  tablespoons  sugar
2  tablespoons  butter or margarine

1. Peel, core and chop apples into pieces the size of cranberries.

2. Place cranberries in food processor. Chop briefly, about 10 seconds.

3. Combine apples and cranberries in large bowl. Add sugar. Stir until fruit is coated with sugar. Cover bowl. Set aside until juices from fruit flow freely and sugar is almost completely dissolved, about 15 to 20 minutes.

4. Stir tapioca into fruit and juice. Let soak additional 10 to 15 minutes.

5. Fill pie shell with apple-cranberry filling. Sprinkle top generously with streusel. Reserve any remaining Streusel for other use. Bake at 325 degrees until filling bubbles in center, about 45 minutes. If edges of pie shell begin to brown too quickly, cover with strips of foil.

6. STREUSEL TOPPING: Mix all ingredients well using fingers. Mix until large lumps form.

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