Frosted Cranberry-Apple Pie -- Quad-Cities Online Recipe Book
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Frosted Cranberry-Apple Pie

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Ingredients

Filling:
4 cups peeled and sliced cooking apples
1 tablespoon lemon juice
1 cup firmly packed brown sugar
1 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons tapioca
1 tablespoon cornstarch
1 tablespoon flour
1 can (16 ounces) cranberry sauce
1/2 cup chopped pecans, optional
3-4 drops red food coloring
2 tablespoons butter
Crust:
2-1/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon baking powder
1 teaspoon salt
3/4 cup butter-flavored shortening
1 egg, separated
1/4 cup milk
1/4 cup ice water
Icing:
1/2 cup powdered sugar
1/4 teaspoon salt
2 teaspoons margarine or butter
1-2 tablespoons milk

Instructions

To make filling, toss sliced apples with lemon juice. Mix together dry filling ingredients and stir apples into dry mixture, coating well. Allow apple mixture to set for 15 minutes. Cook apple mixture for 8-10 minutes in microwave on high, stirring half-way through cooking time OR cook on stove top on medium heat until apples are partially cooked and mixture begins to thicken. Stir in cranberry sauce. Allow to cool. Stir in nuts, if desired, and red food coloring. To make crust, mix flour, sugar, baking powder and salt together. Cut in shortening until pieces are about the size of rice. Separate egg, place yolk in cup and beat until smooth. Add milk and water; pour over flour mixture. Toss with fork until all parts are evenly dampened. Form two balls, making one slightly larger. Roll out on well floured surface. Fit one half of dough into a 9-inch pie plate. Pour in fruit mixture; dot with butter. Roll out second half of dough and fit over top of filling; seal and flute edges. Brush crust with egg white and sprinkle with sugar; vent top crust. Bake at 375 degrees for 50 to 55 minutes. To make icing, combine all ingredients until smooth; drizzle on slightly warm pie. Served with dollop of ice cream if not counting calories.

Nancy Means
Moline



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