Cranberry Apple Pie

This recipe calls for canned whole-berry cranberry sauce, which is an Organizing Dinner “Smart ingredient” that brings potential to your kitchen for many recipes, and is easy to keep on hand. If you happen to have fresh or frozen whole cranberries, great, just double both sugars called for in the recipe.

Ingredients

• Store-bought crust for 2-crust 9-inch pie
• 3 cups apples, peeled, cored and sliced
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 can whole berry cranberry sauce
• 1 tablespoon honey

• 2 tablespoons all-purpose flour
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 tablespoon lemon juice

1. Heat oven to 425°F (210°C). Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix apples with flour, cinnamon, salt, cranberries and lemon juice.
3. Spoon into pie crust in plate. Drizzle with honey. Top with second crust, and crimp edges of crusts together to seal.
4. Cut slits or shapes in several places in top crust. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust after first 15 to 20 minutes of baking to prevent excessive browning. Cool before serving.

Categories: Dessert, Recipes | Tags: apple cranberry pie,cranberry apple pie