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Enjoy this recipe from The Harvest Table .
Submitted by: Janis Parr from Ontario, Canada
2-9-inch pie crusts
3 McIntosh apples, peeled, cored and thickly sliced
3 Bartlett pears, peeled, cored and sliced
3/4 c. fresh cranberries
3/4 c. sugar
3 T. all-purpose flour
1/4 t. cinnamon
1 T. milk
2 t. butter, sliced
Optional: whipped cream or vanilla ice cream
Place one pie crust in a 9" pie plate; set aside. In a large bowl, combine apples, pears, cranberries and sugar; set aside. In a small bowl, mix together flour and cinnamon; combine with fruit mixture. Sprinkle milk over fruit mixture; stir well. Spoon into pie crust; dot with butter. Add top crust; crimp edges and cut several vents. Bake at 425 degrees for 15 minutes. Reduce oven to 350 degrees and continue baking for 35 to 45 minutes, until apples are tender. Garnish with whipped cream or ice cream, if desired. Serves 6 to 8. | |
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Place one pie crust in a 9" pie plate; set aside. In a large bowl, combine apples, pears, cranberries and sugar; set aside. In a small bowl, mix together flour and cinnamon; combine with fruit mixture. Sprinkle milk over fruit mixture; stir well. Spoon into pie crust; dot with butter. Add top crust; crimp edges and cut several vents. Bake at 425 degrees for 15 minutes. Reduce oven to 350 degrees and continue baking for 35 to 45 minutes, until apples are tender. Garnish with whipped cream or ice cream, if desired. Serves 6 to 8. |
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