Cranberry and Apple Harvest Pie
- 3/4 cup brown sugar
- 5 tablespoons cornstarch
- 1 teaspoon cinnamon
- Pinch salt
- 2 pounds tart green apples peeled, cored and sliced
- 1 3/4 cups cranberries
- 2 tablespoons fresh lemon juice
- 1 9 inch deep dish pie shell
- 1/2 cup butter
- 3/4 cup light brown sugar
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts, about 4 ounces
Adapted from bonappetit.com
For pie: Preheat oven to 350. Mix first 4 ingredients in large bowl to blend. Add apples, cranberries, and lemon juice and toss well. Transfer mixture to pie shell, mounding in center. Bake until apples are almost tender, about 1-½ hours. Cover with foil and bake 15 minutes more. Transfer to rack. Uncover and cool.
For Topping: Melt butter with sugar and milk in heavy medium skillet over low heat, stirring frequently. Increase heat and bring to simmer stirring constantly. Mix in vanilla, then walnuts. Pour mixture into bowl. Let stand until slightly thickened and just cool, stirring occasionally, about 10 minutes.
Spoon topping over pie, covering completely. Let stand until topping sets, about 30 minutes. (Can be prepared 6 hours ahead. Let stand at room temperature. ) Cut pie into wedges and enjoy!
From Bon Appetit ---Classic Desserts