Peggy's Mile-High Cranberry Apple Pie |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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This is a fruit pie of your dreams. Piled high with spicey Apples and tart DRIED Cranberries. I use 3 or 4 kinds of apples to give extra flavor and texture.Take to Potluck or serve to guest, it is sure to be a hit. No one can resist the silky, rich Caramel Pecan Sauce that gets ladled over each slice. This recipe wgs sent to me by my daughter Peggy,I don't know where she got the recipe. I made it and served it to dinner Guest. YUM YUM Ingredients:
3/4 cup water |
3 tablespoons sugar |
12 cups thinly sliced peeled cooking apples, such as fuji (4lbs) or 12 cups granny smith apples (4lbs) |
1 cup dried cranberries |
3/4 cup sugar |
1/3 cup flour |
1/2 teaspoon nutmeg |
2 tablespoons rum or 2 tablespoons frozen apple juice concentrate, thawed |
1 pastry for double-crust pie (i used pillsbury pie crust) |
1 egg, beaten |
1 tablespoon water |
1/4 cup butter |
1/3 cup broken pecans |
1/2 cup light corn syrup |
1/2 cup packed brown sugar |
2 tablespoons water |
1/4 cup whipping cream |
Directions:
1. In a Dutch oven (or other big pan) combine the 3/4 cup water and 3 tablespoons sugar.
2. Bring to a boil over med-high heat.
3. Add apples and cranberries.
4. Cover and cook 4 minutes, stirring once.
5. DRAIN well in a colander.
6. In a large mixing bowl, combine the sugar, flour, nutmeg, and the rum or apple juice.
7. Mix in the apples and cranberries; mix well to combine.
8. Let set while preparing crust.
9. Adjust oven RACK to the lowest setting.
10. Preheat oven to 375°F.
11. Stir fruit mixture to make sure fruit, flour and sugar are evenly distributed.
12. Spoon into pastry-lined pie plate.
13. Top with upper crust. Cut slits in top crust.
14. Fold upper crust under lower crust and crimp edge as desired.
15. Brush top with a mixture of the beaten egg and 1 tablespoon water.
16. To prevent over-browning, cover the edge of pie with a foil collar.
17. Place pie on a cookie sheet to catch any drips.
18. Bake 30 minutes.
19. Remove foil.
20. Bake 30 to 35 minutes more or until the top is golden (this makes a beautiful pie).
21. Cool on wire rack.
22. Serve slightly warm or at room temperature.
23. If desired spoon Caramel Sauce on each serving.
24. CARAMEL SAUCE: In a medium skillet, melt butter.
25. Add broken pecans.
26. Cook and stir over medium-low heat for 3 to 5 minutes or until the pecan are lightly toasted.
27. Carefully add light corn syrup, brown sugar and 2 water (mixture may splatter when the syrup comes in contact with the hot pan).
28. Cook and stir with a wooden spoon until bubbly and the brown sugar is dissolved.
29. Add whipping cream.
30. Bring mixture to boiling, reduce heat.
31. Boil gently, uncovered, over low heat for 5 minutes.
32. Allow to cool slightly.
33. Serve warm.
34. Makes 1-1/2 cups.
35. This can be made ahead and reheated.
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