Cranberry Apple Pie I You Have To Try

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Cranberry Apple Pie I

"Slightly tart, crunchy-textured pie with a divine streusel topping."

Ingredients :

1 (9 inch) deep dish pie crust
6 apples - peeled, cored and chopped
1 (12 ounce) package clean cranberries, more or less chopped
1 half of cups white sugar
1/three cup short-cooking tapioca
1 1/2 cups all-motive flour
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
half of teaspoon salt
2/three cup unsalted butter
1 egg, gently overwhelmed

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Preheat oven to 325 degrees F (165 tiers C). Invert pie shell over every other pie pan of identical size. This will preserve the crust from shrinking down into the pan. Bake in this function for 10 minutes, till partly baked. Turn right facet up, and put off the greater pie pan from in the crust.
In a big bowl, integrate apples, cranberries, and sugar. Cover, and set apart for approximately 20 minutes. Mix in tapioca, and set aside for 15 to 20 mins, until tapioca has absorbed fruit juice. Spread mixture into the partially baked pie shell.
In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Work mixture with fingertips till crumbly. Spread aggregate over the apple-cranberry filling. Brush exposed pie shell with lightly crushed egg.
Place the pie on a cookie sheet to trap drips. Bake 45 to 60 minutes on the bottom rack of the preheated oven, or till apples are smooth when examined with a wood choose.

Notes :

Pie tends to drip juice, so defend your oven with the aid of baking on a cookie sheet protected with foil.
Reynolds® Aluminum foil can be used to keep meals wet, cook it frivolously, and make clean-up simpler.

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