Apple Cranberry Pie

Apple Cranberry Pie might replace pumpkin pie as your fall favorite…

Apple Cranberry Pie

 For crust and cutouts:
12 Tbsp salted butter
4 Tbsp lard
2 cups flour
Spray bottle filled with water

Crust Directions
1. Place butter and lard in a food processor or blender.
2. Incorporate flour as processor chops.
3. Place crumbly dough in a large bowl. Spray sparingly with water (3-4 times only) as you knead the dough by hand to reach desired consistency.
4. Roll the dough out on a lightly floured surface. Place rolled-out dough in pie pan and cut away excess to fit pan.
5. Prick bottom crust with a fork. Cover and refrigerate for 30 minutes.
6. Meanwhile roll out extra dough and cut decorative leaves. Cover and refrigerate until use.
7. Preheat oven to 375 degrees. Cook bottom crust for 20 minutes. Remove from oven to cool.

 For apple cranberry filling:
¾ cup vanilla wafer crumbs

¼ cup brown sugar
¼ cup butter, melted
½ cup dried cranberries
¼ cup glazed pecans, chopped
3 large apples, peeled and sliced thin
1 pkg (3.4oz) instant vanilla pudding
Dash cinnamon
8 oz cream cheese

1. Preheat oven to 375 degrees.
2. In a large bowl, create crumbles by combining vanilla wafers crumbs, brown sugar and melted butter. Add cranberries and pecans to bowl and stir to coat.
3. In another large bowl toss apples with pudding mix. Sprinkle with cinnamon.
4. Spread cream cheese over bottom of prepared crust. Spoon prepared apples over cream cheese. Top with crumble mixture. Place dough cutouts around edge of pie.
5. Bake 35 minutes, cool completely before cutting.


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