Cranberry Apple Nut Pie Recipe
Try out this Cranberry Apple Nut Pie for once ! You are sure to remain loyal to it forever! The main ingredient in Cranberry Apple Nut Pie is always Fruits. This Cranberry Apple Nut Pie is so tasty that I cannot resist serving it as a Dessert often. It would be a sin to not try this sinfully delicious Cranberry Apple Nut Pie recipe.
Ingredients
Rich Pie Pastry
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 cups sliced peeled tart apples
2 cups fresh cranberries
1/2 cup golden raisins
1/2 cup coarsely chopped pecans
1 tablespoon grated lemon peel
2 tablespoons butter or margarine
1 egg, beaten
Directions
Preheat oven to 425°F.
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.
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.
