1 recipe Buttery Double Crust, rolled into two 12-inch circles
2 cups fresh cranberries
4 cups peeled Granny Smith apples, sliced 1/4 in thick or smaller (about 1.5 lbs)
1 T lemon juice
2/3 cups honey, warmed until pourable
4 T cornstarch
2 T almond milk
1 T evaporated cane juice
sugar (optional)
Instructions
Preheat oven to 425 F. In a large mixing bowl combine the cranberries, apples, lemon juice, honey and cornstarch. Mix gently until cornstarch is dissolved. Fit the bottom crust into the pie plate. Pile in the filling and gently press down filling until its level.
Using a sharp knife, but the top crust into 8 strips about 1 inch wide. Place 4 strips evenly spaced across the top of the pie. Weave in remaining 4 stripes at a 90 degree angle to create a lattice pattern. Pinch the edges on the strips together, trimming an excess dough. Crimp edge of crust if desired. Brush the top of the pie with almond milk and sprinkle with sugar.
Bake for 20 minutes. Reduce the oven temperature to 350 F and continue cooking for an additional 35 to 40 minutes, or until the filling bubbles up through the holes in the lattice. Cover the pie with foil if the crust is getting very brown. Remove pie from the oven and allow it to cool for 30 minutes before serving.
Originally Submitted
1/3/2012
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