Cranberry Apple Pie

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 pastry for double-crust deep dish pie
• 1 cup corn flakes, lightly crushed
• 1/2 cup raisins
• 1 (12 ounce) bag cranberries
• 1/4 cup apple cider
• 1/4 cup cranberry liqueur
• 1 1/2 cups sugar
• 4 1/2 tablespoons cornstarch
• 1/2 teaspoon ground mace
• 6 cups tart apples, peeled & sliced
• 1/2 tablespoon unsalted butter

Recipe

• 1 prepare your favorite pie pastry, enough for a 2-crust, deep dish pie, then form into 2 balls, one slightly smaller. wrap the smaller ball in wax paper & chill.
• 2 roll out the larger ball & line a 9.5" deep dish pie plate, leaving a 3/4" overhang. sprinkle crushed corn flakes into the bottom of the pie shell, then put the plate in the refrigerator to chill.
• 3 in a saucepan combine raisins, berries, cider & liqueur. cook & stir 5-8 minutes until berry skins pop.
• 4 preheat over to 425 degrees f & make sure that 2 of the racks are in the 2nd & 3rd positions from the bottom.
• 5 combine sugar, cornstarch & mace, then stir this mixture into the hot cranberry mixture. cook quickly, stirring constantly, until mixture thickens & bubbles. remove from heat & stir in apples. set aside to cool.
• 6 roll out rest of pie pastry to make an 11" circle, then cut it into 1/2" wide strips.
• 7 spoon the cooled cranberry/apple mixture into the chilled pastry lined plate & dot with butter.
• 8 weave pastry strips on top of the filling to make a lattice crust, then flute edge to stand up high. cover edge with foil or a pie 'edge liner' shiny side up, to prevent over browning.
• 9 bake 20 minutes on the lower rack, then move to the upper rack & bake another 10 minutes. remove the edge liner & bake another 25-30 minutes or until crust is golden brown. cool completely on a wire rack before refrigerating.