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Cranberry Apple Nut Pie Recipe
|Sugar||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|Sliced peeled tart apples||4 Cup (64 tbs)|
|Cranberries||2 Cup (32 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Tablespoon|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 2759 Calories from Fat 735
% Daily Value*
Total Fat 85 g131.1%
Saturated Fat 22.7 g113.5%
Trans Fat 0 g
Cholesterol 276 mg
Sodium 633.9 mg26.4%
Total Carbohydrates 481 g160.2%
Dietary Fiber 37.4 g149.4%
Sugars 359.8 g
Protein 24 g48.6%
Vitamin A 23.3% Vitamin C 2204.7%
Calcium 71.1% Iron 36.8%
*Based on a 2000 Calorie diet
Divide pie pastry in half.
Roll one half on lightly floured surface to form 13-inch circle.
Fit into 9-inch pie plate; trim edges.
Reroll scraps and cut into decorative shapes, such as holly leaves and berries, for garnish; set aside.
Combine sugar, flour and salt in large bowl.
Stir in apples, cranberries, raisins, pecans and lemon peel; toss well.
Spoon fruit mixture into unbaked pie crust.
Dot with butter.
Roll remaining half of pie pastry on lightly floured surface to form 11-inch circle.
Place over filling.
Trim and seal edges; flute.
Cut 3 slits in center of top crust.
Moisten pastry cutouts and decorate as desired.
Lightly brush top crust with egg.
Bake 35 to 40 minutes or until apples are tender when pierced with a fork and pastry is golden brown.
Cool in pan on wire rack.