Blushing Cran-Apple Pie
Tart cranberries paired with juicy apples make this pie a memorable dessert.
- 1 1/4 cups (300 mL) sugar
- 3 tbsp (45 mL) cornstarch
- 1 tsp (5 mL) Korintje Cinnamon
- 3-3 1/2 lbs (1.4-1.6 kg) red baking apples such as Braeburn (6-7 apples), peeled (8 cups/2 L sliced)
- 2 cups (500 mL) fresh or frozen whole cranberries
- 1 pkg (15 oz or 350 g) refrigerated pie crusts (2 crusts), softened according to package directions
- 1 egg
- 1 tbsp (15 mL) water
- Additional sugar (optional)
Preheat oven to 450°F (230°C). Combine sugar, cornstarch and cinnamon in Small Batter Bowl; set aside. Cut apples using Apple Wedger; cut wedges in half lengthwise. Coarsely chop cranberries with Food Chopper. Combine cranberries and sugar mixture in (12-in./30-cm) Skillet.
Bring cranberry mixture to a boil over medium-high heat, stirring frequently. Stir in apples. Return to a boil. Reduce heat to medium and cook 5 minutes, stirring frequently.
Unroll one crust onto lightly floured Pastry Mat. Roll crust to 12-in. (30-cm) circle using floured Baker's Roller®. Place crust into Deep Dish Pie Plate, pressing into bottom and up sides. Whisk egg and water in (1-cup/250-mL) Prep Bowl; brush bottom and edge of crust with egg mixture. Spoon filling into crust. Form lattice and add stars (see Cook's Tip). Brush top of lattice strips, edge and stars with egg mixture. Sprinkle with additional sugar, if desired.
Gently place aluminum foil over pie. Place a large piece of aluminum foil on rack below the pie to catch any drips. Bake 20 minutes; remove foil from top of pie. Reduce heat to 350°F (180°C); bake 35-40 minutes or until apples are tender and crust is deep golden brown. Remove from oven; cool at least 3 hours.
- 12 servings
Nutrients per serving:
Calories 320, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 25 mg, Carbohydrate 58 g, Protein 2 g, Sodium 130 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
1 starch, 3 fruit, 1 1/2 fat (4 carb)
To form lattice and decoration, unroll second crust; roll to a 12-in. (30-cm) circle. Using Creative Cutters, cut nine stars from two opposite outside edges of crust, cutting stars close together and as close to edge as possible. Cut nine 3/4-inch-wide (1.9-cm) strips from remaining dough using Pastry Cutter fitted with fluted blade; set aside three of the longest strips for outside edge. Arrange three strips over filling; rotate pie plate a half turn and place three strips crosswise over first strips. Trim ends. Brush edge of pie with egg mixture. Lay reserved strips end to end along edge of pie, pressing lightly to seal; flute edge. Position each star at a point where lattice intersects.