Kathy F
11-20-2003, 03:37 PM
I posted this recipe on another thread and said I'd review it when I got the chance to make it. We made the pie Tuesday night and my husband took it to work on Wednesday for their potluck lunch. He said it was a big hit! He saved the last piece and brought it home so I could taste it, and it was good. The only thing I might change is that the cranberries were pretty tart, so I might try it with Craisins next time. The filling turned a nice rosy color in some places because of the fresh cranberries, which I guess it wouldn't do with the Craisins, but oh well.
The only trouble I had with the pie was that the topping turned brown really quickly. When I went to cover the crust after 15 minutes, the topping was already plenty browned, almost too brown. I used half the amount of butter that the recipe called for in the topping, so maybe that was why? Anyway, I ended up covering the whole pie with foil and it turned out fine.
Here's the recipe again, for anyone who missed it the first time.
Apple-Cranberry Crisp Pie
Crust:
1 Pillsbury Pie Crust (from 15-oz.package), softened as directed on package [of course you could use your own pie crust recipe instead]
Filling:
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
5 to 6 cups thinly sliced, peeled apples (4 medium)
1 1/2 cups fresh or frozen cranberries
Topping:
1/2 cup rolled oats
1/3 cup brown sugar
1/3 cup all-purpose flour
1/4 cup margarine or butter, softened
1. Heat oven to 425 degrees F. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.
2. In large bowl, combine sugar, 2 tablespoons flour, cinnamon and salt; mix well. Add apples and
cranberries; mix well. Spoon into crust-lined pan.
3. In small bowl, combine all topping ingredients; mix with fork or pastry blender until crumbly. Sprinkle over filling.
4. Bake at 425 degrees F for 35 to 45 minutes or until apples are tender and topping is golden brown. Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive
browning.
Makes 8 servings.
The only trouble I had with the pie was that the topping turned brown really quickly. When I went to cover the crust after 15 minutes, the topping was already plenty browned, almost too brown. I used half the amount of butter that the recipe called for in the topping, so maybe that was why? Anyway, I ended up covering the whole pie with foil and it turned out fine.
Here's the recipe again, for anyone who missed it the first time.
Apple-Cranberry Crisp Pie
Crust:
1 Pillsbury Pie Crust (from 15-oz.package), softened as directed on package [of course you could use your own pie crust recipe instead]
Filling:
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
5 to 6 cups thinly sliced, peeled apples (4 medium)
1 1/2 cups fresh or frozen cranberries
Topping:
1/2 cup rolled oats
1/3 cup brown sugar
1/3 cup all-purpose flour
1/4 cup margarine or butter, softened
1. Heat oven to 425 degrees F. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.
2. In large bowl, combine sugar, 2 tablespoons flour, cinnamon and salt; mix well. Add apples and
cranberries; mix well. Spoon into crust-lined pan.
3. In small bowl, combine all topping ingredients; mix with fork or pastry blender until crumbly. Sprinkle over filling.
4. Bake at 425 degrees F for 35 to 45 minutes or until apples are tender and topping is golden brown. Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive
browning.
Makes 8 servings.