Chef Belinda reboots America’s favorite dessert with a little holiday flair.
Photo by Iuliia Nedrygailova
Cranberry Apple Pie
SERVES 8–10
Filling
1 9-inch pie crust
3–4 medium apples, peeled, cored and sliced
1½ cups dried cranberries
½ cup sugar
2 tablespoons cornstarch
¼ cup packed brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Topping
½ cup all-purpose flour
1/3 cups packed brown sugar
½ teaspoon cinnamon
¼ cup unsalted butter
1/3 cup chopped pecans
Preheat oven to 375 degrees. Place pie crust into a deep-dish pie pan. In a large bowl combine apples, cranberries and gently toss. Add sugar, cornstarch, brown sugar, cinnamon and nutmeg and mix thoroughly. Pour into pie crust. In the bowl of a food processor add flour, brown sugar, cinnamon, and butter. Process until crumbly and fold in pecans. Sprinkle evenly over pie filling. Bake 45–55 minutes or until apples are tender and topping is golden brown.
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