Cranberry Apple Pie Monday, November 25, 2013


Cranberry Apple Pie

2 pounds Granny Smith apples, peeled and thinly sliced
2 cups fresh cranberries
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
9-inch deep dish piecrust, unbaked
1/2 cup granola
4 tablespoons unsalted butter


1. Preheat oven to 375° F. In a large bowl, toss together apples, cranberries, sugar, cornstarch, lemon zest, cinnamon, and salt.

2. Transfer the mixture to the piecrust. Top with granola and dot with butter.

3. Bake until the apples are tender, 50 to 60 minutes. (If the top darkens too quickly, tent loosely with foil.) Let cool before serving.


The pie can be prepared up to 1 day in advance; store at room temperature, loosely covered.


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