This is my favorite apple pie! Not too sweet, not too tart. Although, my recipe is more like a guideline for making the pie since I don't really measure anything. The quantities of the ingredients are to my best approximation. You can substitute fresh cranberries for dried but may want to double the sugar added.
Enjoy!
Ingredients
- Bag or approx 8-10, peeled, cored and thinly sliced apples
- 1 cup dried craisons or cranberries
- 1/2 cup sugar
- 2 tablespoons flour
- 1 1/2 tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon mace
- 1 tablespoon lemon juice
- 2 tablespoons butter, softened
Pastry for double crust pie
- 2 cups flour
- 2/3 cup + 2 tablespoons butter or shortening
- 1/2 teaspoon salt
- approx 4- 5 tablespoons cold water
Directions
- Pastry for double crust pie.
- Combine flour, butter and salt with a pastry blender or fork until balls are the size of a large pea.
- Sprinkle enough cold water to mixture until dough starts to clean itself off sides of bowl as you work and knead the dough.
- Separate dough into 2 equal balls and roll out each one to fit a 9" pie pan.
- Preheat oven to 425°F.
- Combine sugar, flour, and spices in large bowl.
- Stir in apples and cranberries.
- Sprinkle lemon juice over mixture and blend.
- Line pie pan with unbaked pie crust, trim pastry, crimp to edge of pie plate. Fill pie crust with apple mixture and dot with softened butter.
- Brush crust edge with water and place pie crust top on top of pie, crimp to the bottom crust. Make some slits in the top crust for steam to escape.
- Here you can use any remaining pastry for pie decorations. Roll out and cut shapes or use cookie cutter. Then lightly press onto top.
- Brush top of pie with egg whites for a nice glaze
- Bake for 15 minutes.
- Brush top of pie with egg whites again.
- Turn oven down to 350°F and bake for 40 minutes longer or until crust is brown and juice begins to bubble through slits.