1. I mixed all of the ingredients for the filling together. The original instructions tell you to add the apples and cranberries afterward, but I was worried that the paste wouldn't cover the fruit well enough. My method worked just fine.
2. This recipe calls for a LOT of sugar (2 cups). That's way too sweet, in my humble opinion. I like the tartness of the cranberries, and I didn't want that to be compromised. I used 1 1/4 cups of sugar, and that was more than enough.
3. Unless you cut back on the orange juice and add more cornstarch, this pie will be very runny. I recommend letting it cool completely on the counter and then sticking it in the fridge for a few hours to solidify.
4. I just preheated my oven to 400, and cooked the pie for 50 minutes. This was perfect.
Adapted from All Recipes
- 2 cups sugar
- 1/4 cup cornstarch
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon lemon juice
- 4 cups sliced peeled tart apples
- 2 cups fresh or frozen cranberries
- 1 Pastry for double-crust pie (9 inches) (I used my recipe for 2 servings of my basic pie crust)
- 2 tablespoons butter
1. In a large bowl, combine the first seven ingredients. Add apples and cranberries; toss gently.
2. Line a 9-in. pie plate with bottom pastry. Add filling; dot with butter.
3. Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired.
(I also added some pretty dough decorations using my fall cutouts from Williams Sonoma!)
4. Place over filling; seal and flute the edges.
5. Bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake 50 minutes longer or until crust is golden brown and filling is bubbly.