Cranberry-Apple-Raisin Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 (15-ounce) packages refrigerated piecrusts |
1 cup sugar, divided |
2 tablespoons cornstarch |
1 teaspoon ground cinnamon |
3 large golden delicious apples, peeled and sliced |
1 cup fresh cranberries |
1/2 cup golden raisins |
1/2 cup pecan pieces, toasted and chopped |
3 tablespoons butter or margarine, cut into pieces |
1 large egg |
1 tablespoon water |
vanilla ice cream (optional) |
Directions:
1. Fit 1 piecrust into a 9-inch pieplate according to package directions; chill.
2. Stir together 3/4 cup sugar, cornstarch, and cinnamon in a large bowl; add apple and next 3 ingredients, tossing well. Spoon into prepared piecrust; dot with butter.
3. Unfold another piecrust, and press out fold lines; transfer to top of pie. Fold edges under, and seal by pressing with tines of a fork. Cut an X in top of crust for steam to escape.
4. Unfold remaining piecrust, and press out fold lines. Cut with a tree-shaped cutter; arrange trees on top of pie.
5. Whisk together egg and 1 tablespoon water; brush evenly over top of pie. Sprinkle with remaining 1/4 cup sugar.
6. Bake at 400° for 20 minutes; reduce temperature to 350°, and bake 40 minutes. Serve warm, or cool on a wire rack. (To reheat, cover loosely with aluminum foil, and bake at 350° for 20 to 25 minutes.) Serve with vanilla ice cream, if desired.
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