French Cranberry Apple Pie

I have no idea why this is a "French" Cranberry Apple Pie - whenever I think of anything that has Apple Pie in the name - "Mom and Apple Pie" always comes to mind - nowhere does French come into the picture!  But who am I to question???

Anyway, I found this recipe on the I Am Baker blog (www.Iambaker.net).  Fortunately, I had several apples and a bag of cranberries in my refrigerator that I had no idea what to do with.  I guess the Pie Gods were speaking to me!!  And I had all the rest of the ingredients, so no mad dash to the grocery store and no fighting the last minute shoppers - a new baking experience was born.  AND I got to use my new apple peeler that my husband bought me for Christmas (NOTE:  we already celebrated Christmas last week - my sailor son was home for only a few days and couldn't be here on the 25th - so Santa came to our house a couple of weeks early).

This recipe is so EASY!!  And you are going to love how your house smells while baking it!!

French Cranberry Apple Pie by I am Baker

Ingredients

 

1 box refrigerated pie crusts, softened as directed on box  (or your favorite pie crust recipe)

 

Filling

 

4 c sliced and peeled cooking apples (4 medium apples - I used Red Delicious) 

2 c fresh cranberries (or frozen if you can't find fresh)

1 tsp vanilla

1/2 c white sugar

1/4 c all-purpose flour

1/4 c packed brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

 

Topping

 

1/2 c all-purpose flour

1/3 c packed brown sugar

1/4 tsp cinnamon

1/4  butter (softened at room temperature)

 

Directions:

 

Place pie crust in 9-inch glass pie pan and bake as directed on the box or according to the directions of your recipe.  Remove from oven. 

 

Preheat oven to 375°F.

 

In large bowl, mix apples, cranberries and vanilla.

(Doesn't that look pretty!)

 

In a separate bowl, combine remaining dry ingredients. Add dry ingredients to the apple/cranberry mix; toss to coat. Spoon into pie pan.

 

 

For the topping, mix together the topping ingredients except butter. With pastry blender or fork, cut in butter until crumbly.

 

Sprinkle evenly over filling.

 

 

Bake 45 to 55 minutes until the crust and topping are golden brown.

 

 

NOTE:  After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent the crust from burning.

 

Let cool on rack (if you can!!)

Recipe slightly adapted from Pillsbury.com.

Entire Recipe:

French Cranberry Apple Pie by I am Baker

Ingredients

 

1 box refrigerated pie crusts, softened as directed on box  (or your favorite pie crust recipe)

 

Filling

 

4 c sliced peeled cooking apples (4 medium apples - I used Red Delicious) 

2 c fresh cranberries (or frozen if you can't find fresh)

1 tsp vanilla

1/2 c white sugar

1/4 c all-purpose flour

1/4 c packed brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

 

Topping

 

1/2 c all-purpose flour

1/3 c packed brown sugar

1/4 tsp cinnamon

1/4  butter (softened at room temperature)

 

Directions:

 

Place pie crust in 9-inch glass pie pan and bake as directed on the box or according to the directions of your recipe.  Remove from oven. 

 

Preheat oven to 375°F.

 

In large bowl, mix apples, cranberries and vanilla.

 

In a separate bowl, combine remaining dry ingredients. Add dry ingredients to apple/cranberry mix; toss to coat. Spoon into pie pan.

 

For the topping, mix together the topping ingredients except butter. With pastry blender or fork, cut in butter until crumbly. Sprinkle evenly over filling.

 

Bake 45 to 55 minutes until the crust and topping are golden brown.

 

NOTE:  After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent the crust from burning.

 

Let cool on rack (if you can!!)

Recipe slightly adapted from Pillsbury.com

Verdict:

Oh yes, this was a winner!!  My expert pie eater absolutely loved it.  In fact, he came back for seconds and thirds.  This would be a great pie for your Christmas dinner.  The cranberries make it look very festive.  We will definitely be seeing this pie again at our dinner table.