Sweet slice of autumnal delight

November 21, 1993|By Waltrina Stovall | Waltrina Stovall,Contributing Writer Universal Press Syndicate

TC What's more autumn than apple pie?

Apple-cranberry pie, of course.

Though apples are in stores the year-round, fall is the harvest season for most varieties.

Cranberries are truly seasonal. The fresh berry is available October through about the end of December; for the rest of the year, we have to substitute frozen.

So if the arrival of cooler days gives you the urge to bake, consider the apple-cranberry pie.

Apple-cranberry pie

Makes 1 pie

pie crust for 10-inch, double-crust pie

4 cups peeled and sliced apples (McIntosh or Cortland)

2 cups fresh cranberries, rinsed well and picked over to remove any spoiled or shriveled berries

1/4 cup water

1/4 cup apple juice

1/4 teaspoon lemon juice

4 tablespoons cornstarch

2 cups sugar

1/8 teaspoon nutmeg

3/4 teaspoon cinnamon

1/2 teaspoon apple pie spice

3 tablespoons butter

Heat oven to 425 degrees. Line 10-inch pie pan with pie crust.

Mix apples and cranberries and put half the fruit in the bottom of the pie crust.

Mix water, apple juice and lemon juice. Drizzle half the liquids over the fruit in the pie crust.

Mix cornstarch, sugar, nutmeg, cinnamon and apple pie spice. Sprinkle half this dry mixture over the fruit in the pie crust.

Repeat layers of mixed fruit, liquid and dry mixtures. Cube butter and distribute across the top.

Put top crust in place; crimp edges and make multiple punctures in the top to allow steam to escape.

Bake in 425-degree oven for 10 minutes; lower heat to 350 degrees and bake for 50 additional minutes. Allow to cool before serving.

Note: To ice the top, mix confectioners' sugar with a little milk until it reaches a spreadable consistency. Flavor with a few drops of vanilla, and pipe in swirls over cooled pie.

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