Fall Fruit Pie Recipe
Ingredients
| Pastry lined 9" pie pan | ||
| Flour | 1/4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| 1 tablespoon butter, at room temperature | ||
| 2 tart apples | ||
| 1 (28 ounce) jar mincemeat fruit conserve | ||
| Cranberries | 1 1/4 Cup (16 tbs), frozen | |
| Sugar | 2 Tablespoon | |
Directions
Preheat oven to 425°. Sprinkle 2 table spoons flour over the pastry lined pie pan.
Combine remaining flour with sugar and butter in a small bowl, mashing with a fork until crumbly in consistency. Set aside.
Peel, core, and slice apples into 1/2" wedges.
In a large saucepan, combine mincemeat, cranberries, and sugar. Stir together and bring to a boil. Boil for one minute and remove from heat. Spoon into prepared pie pastry.
Lay apple wedges on top in concentric circles. Sprinkle with crumb mixture. Cover rim of pastry with aluminum foil to prevent burning.
Bake at 425° for 30 minutes. Remove foil and bake an additional 5-10 minutes or until pie crust rim is golden. Cool before serving.
Combine remaining flour with sugar and butter in a small bowl, mashing with a fork until crumbly in consistency. Set aside.
Peel, core, and slice apples into 1/2" wedges.
In a large saucepan, combine mincemeat, cranberries, and sugar. Stir together and bring to a boil. Boil for one minute and remove from heat. Spoon into prepared pie pastry.
Lay apple wedges on top in concentric circles. Sprinkle with crumb mixture. Cover rim of pastry with aluminum foil to prevent burning.
Bake at 425° for 30 minutes. Remove foil and bake an additional 5-10 minutes or until pie crust rim is golden. Cool before serving.
Chef
