Cranberry Apple Pie

A touch of color and tartness sets this apple pie apart from the classic Cranberry Apple Pie. You’ll need various ingredients for the pie itself and the crumb topping alone. For the pie you’ll need refrigerated pie pastry, apples that are peeled and cored, fresh cranberries, sugar, lemon juice, and flour. Then for the crumb topping you will need: flour, sugar, cinnamon, and cold butter. Before you start to prepare the mix you always want to max sure you have enough products before you start to prepare the mix. First start off by preheating to 400 degrees and line a 9-inch 

standard pie pan with the pastry. Make sure you don’t use a deep-dish pan. For the pasty all you need is one refrigerated pie pastry. Next slice 2 apples very thinly and cut them crosswise and combine them in a large mixing bowl with 2 cups of fresh cranberries. If needed thaw cranberries. Add 2/3 cups of sugar with 1 tablespoon of lemon juice and 1 ½ tablespoons of flour. Mix well. After you’ve mixed completely transfer the pie filling to the pie shell and smooth the top of the fruit. Then bake for 30 minutes. While the pie is baking, in a large mixing bowl, mix ½ cup of flour with ½ cup of sugar, and 1/5 teaspoon of cinnamon for the crumb topping. Then add 4 tablespoons of cold butter that are cut into ¼ inch pieces. You want to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Lastly, after the 30 minutes is up remove the pie and reduce the temperature to 375 degrees. Spread the topping over the pie and bake it for additional 25 to 30 minutes or until the top is golden and the fruit is thickened and is bubbling around the edges. After the pie is fully cooked allow it to cool for 2 hours before serving. This delicious pie goes great after a nice thanksgiving feast and serves to 8 people. Enjoy!