prepare to be showered with praise by your dinner guests.
½ recipe Basic Pie Crust (1 pie crust)
Filling:
4 large baking apples, peeled
½ cup sugar
cup fresh or frozen cranberries
2 teaspoons lemon juice
1½ teaspoons cinnamon
toPPing:
cup fl our
cup brown sugar
3 tablespoons cold margarine
Preheat the oven to 375 degrees. Roll out pie crust to 12
inches in diameter and fi t to a 9-inch pie dish.
For Filling: Core apples and slice into ½-inch wedges. In
a large bowl, toss together apple slices, sugar, cranberries
and lemon juice. Sprinkle with cinnamon and toss to
combine. Spread fi lling into prepared pie crust so apples
are in an even layer.
For Topping: In a small bowl, combine fl our, brown sugar
and margarine with the back of a fork, until mixture is
crumbly. Sprinkle on top of pie fi lling.
Bake for 1 hour to 1 hour and 10 minutes, until topping
is browned and fi lling is bubbly. You may need to put a
baking sheet lined with foil on the oven rack under the pie
to catch any drips from the fi lling. Let pie cool completely
before serving so fi lling can set. Store leftover pie covered
at room temperature.
Yield: 1 PIE, 8 SLICES
Prep time: 35 MINUTES
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