| CRANBERRY APPLE PIE |
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Prep time: 50 minutes Bake time: 55 minutes Makes one 9-inch pieCrust: Unbaked Classic CRISCO Double Crust prepared with 1 teaspoon grated orange peel added to the flour Filling: 4 or 5 Cortland or other baking apples, sliced 3/4 cup cranberries 1 teaspoon grated orange peel 1/4 cup granulated white sugar 1/4 cup granulated brown sugar 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon salt 3 tablespoons quick cooking tapioca 1 cup apple cider 2 teaspoons orange juice 2 teaspoons lemon juice 1 cup shredded Cheddar cheese 3 tablespoons butter or margarine Glaze: 2 tablespoons milk 2 tablespoons granulated white sugar Icing: 1/3 cup sifted confectioners' sugar 1/4 teaspoon grated orange peel 1/8 teaspoon salt 1/4 teaspoon almond extract 1/4 cup half and half Heat oven to 400ºF. For filling, combine apples, cranberries and orange peel in large bowl. Combine granulated sugar, brown sugar, cinnamon, nutmeg and salt in small bowl. Sprinkle over fruit. Toss to coat. Spoon into unbaked pie shell. Combine tapioca, cider, orange juice and lemon juice. Pour over fruit. Sprinkle with cheese. Dot with butter. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam. (Use lattice top crust, if preferred.) For glaze, brush top crust with milk. Sprinkle with sugar. Cover edge with aluminum foil. Bake at 400ºF for 35 minutes. Do not overbake. Remove foil. Bake for 15 to 25 minutes or until brown. Cool until barely warm or to room temperature. For icing, combine sugar, orange peel, salt and almond extract in small bowl. Add half and half, one tablespoon at a time, mixing until smooth. Drizzle over cooled pie. |
