Apple-Cranberry Walnut Pie

By Cookie67

Country Living Magazine Recipe
Wisconsin is cranberry country, and Sweetie Pies of Fish Creek in Door County teams the tangy fruit with sweet apples in this double crust pie favorite.

Ingredients

• Pastry for double-crust pie
• 1 cup sugar
• 1/3 cup all purpose flour
• 1/2 tsp ground cinnamon
• 2 pounds tart cooking apples, peeled, cored and cut into 1/4-inch slices (5 1/2 cups)
• 2 cups cranberries
• 1/2 cup chopped walnuts
• 2 tbsp butter, cut into small pieces
• Milk
• 1 tbsp chopped walnuts

Details

Servings 8

Preparation

Step 1

1. Prepare and roll out one disc of pastry. Line a 9-inch pie plate with pastry.

2. In small bowl, mix sugar, flour and cinnamon. In large bowl, mix apples, cranberries (reserving 1 cranberry for garnish) and 1/2 cup walnuts. Sprinkle sugar mixture over fruit. Gently toss to combine. spoon into pastry-lined pie plate. Dot with butter.

3. Roll out remaining pastry disc. Place pastry on filling. Trim both overhanging edges ot an oven 1 inch all the way around. Tuck crusts under, flute edge. Brush top with milk, sprinkle with additional sugar. Cut slits in top crust to allow steam to escape. Cut a slit in center of pastry, place the 1 reserved cranberry in slit. Sprinkle the 1 tbsp walnuts around the cranberry. to prevent overbrowning, cover edge of pie with foil.

4. Place pie plate on middle shelf in oven, place foil-lined baking sheet beneath pie. Bake in a 325 oven for 25 minutes. Remover foil and bake for 20 to 25 minutes more, or until knife inserted near center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. If you like, decorate the pie with baked pastry pieces.