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Apple Cranberry Pie

Total Time

Prep: 15 min. + cooling Bake: 45 min.

Makes

8 servings

Although it's my husband who's the cook at our house, I enjoy baking. A good friend passed along this cranberry apple pie recipe to me. The pie was an instant hit with my family, and I've been giving the recipe to other friends ever since. —Janet Morgan-Cavallaro, Pincourt, Quebec
Apple Cranberry Pie Recipe photo by Taste of Home

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1-3/4 cups sugar
  • 1/3 cup quick-cooking tapioca
  • 1/4 cup water
  • 2 teaspoons grated orange zest
  • 3 cups sliced peeled tart apples
  • Pastry for double-crust pie (9 inches)
  • 1 large egg white, beaten
  • 1 tablespoon water
  • Additional sugar

Directions

  1. In a large saucepan, combine the cranberries, sugar, tapioca, water and orange zest; let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally.
  2. Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it.
  3. Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely.

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