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Deep Dish Cranapple Pie
Author/Submitted by: Better Homes and Garden October, 1992
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1/4
cup
sugar 3
tablespoons
all-purpose flour 1
tablespoon
apple pie spice 1
teaspoon
orange peel,
finely shredded
1 1/2
cups
cranberry sauce,
whole
7
cups
apples,
peeled and thinly sliced (abt. 2 1/2lb.)
1
pie crust 1
egg yolk 1
tablespoon
water 1
tablespoon
sugar
vanilla ice cream,
optional
Directions:
In mixing bowl stir together 1/4 c. sugar, flour, apple pie spice (or 1/4 teaspoon nutmeg), and orange peel. Stir in cranberry sauce. Add apples; toss to coat fruit. Transfer to a 10-inch deep-dish pie plate or a 1 1/2 qt. casserole. On lightly floured surface, flatten dough. Roll from center to edges, forming a 14 inch circle. Using cookie cutters, cut desired shapes from pastry, rerolling and cutting trimmings as necessary. Arrange cutouts atop fruit mixture. In small bowl, stir
together egg yolk and water; brush onto pastry cutouts. Sprinkle with 1 T. sugar. To prevent overbrowning, cover edge of pie with foil. Place on baking sheet. Bake in 375 deg. oven for 25 minutes. Remove foil. Bake for 25 to 30 mins more or till top is golden, apples are tender, and filling is bubbly. Use a spoon to serve warm or cool with ice cream, if desired.
For Pear-Persimmon Deep-Dish Pie: Prepare pie as directed, except increase sugar to 1/2 cup. Substitute 7 cups sliced, peeled pears for the apples and 2 cups chopped, peeled persimmons for
the cranberry sauce. Serve as directed.
For Pear-Persimmon Deep-Dish Pie: Prepare pie as directed, except increase sugar to 1/2 cup. Substitute 7 cups sliced, peeled pears for the apples and 2 cups chopped, peeled persimmons for
the cranberry sauce. Serve as directed.
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