Dessert

Fresh Apple Cranberry Pie (Yummly/A Bountiful Kitchen, Si 11/12/2009 - Melissa) is for Dessert.

Fresh Apple Cranberry Pie (Yummly/A Bountiful Kitchen, Si 11/12/2009 - Melissa) takes 30 minutes to prepare.

Fresh Apple Cranberry Pie (Yummly/A Bountiful Kitchen, Si 11/12/2009 - Melissa) takes 75 minutes to cook.

Fresh Apple Cranberry Pie (Yummly/A Bountiful Kitchen, Si 11/12/2009 - Melissa) makes 12 servings.

The ingredients for Fresh Apple Cranberry Pie (Yummly/A Bountiful Kitchen, Si 11/12/2009 - Melissa) are:

FILLING:
1 tsp Almond Extract
7 apples (any type, peeled, cored and sliced, I like Granny Smith)
1 1/2 cup Fresh Cranberries, washed
1/2 cup flour
1 tsp Cinnamon, ground
1 1/4 cups Sugar, white granulated
2 tbsp lemon juice/ half of a Lemon, Fresh
dash of salt

CRUST:
2 cup Flour, Unbleached, All Purpose-
1 cup Shortening, Crisco
1/2 cup cold Water
3/4 tsp salt

Here is how you make Fresh Apple Cranberry Pie (Yummly/A Bountiful Kitchen, Si 11/12/2009 - Melissa):

Preheat oven to 375 degrees. Place rack on lowest shelf in oven. Place flour and salt in medium sized bowl. Cut in shortening with pastry blender. Add cold water all at once, fold with fork, just until all of the flour mixture is moistened. You may need to add a bit more water. Gather the dough together in a ball. Split the dough in to two parts. Flour a surface and rolling pin. Roll out one half of dough to about 1/8 inch thickness into a circle. Fold dough in half. Lift onto a 9.5" pie plate. Open and shape to pan. Roll out the other half of dough, and set aside. Place apples in large bowl and mix with cranberries. Add rest of filling ingredients and mix well. Fill bottom crust with apple cranberry mixture. Dot top of filling with 1 tablespoon of butter, cut into small pieces. Place other half of rolled out dough on top of filling in pie plate. Gather the pie dough around the edge of the pied fold under to forma seal to keep all of the juices from the pie from escaping. Crimp and decorate edges. Make slits on top of pie for steam to escape. Brush with egg wash if desired, sprinkle with 2 tablespoons sugar. Place pie onto foil lined cookie sheet (important, this usually bubbles over a bit. Bake for about 90 minutes. Cover loosely with foil if pie is getting too brown about half way through baking. Bake until pie is bubbly and golden.1 tsp Almond Extract (Watkins) 7 apples (any type, peeled, cored and sliced, I like Granny Smith)1 1/2 cup Fresh Cranberries, washed1 tsp Cinnamon, ground - Frontier 1 1/2 cups Sugar, white granulated.125 cup Juice, Lemon, Fresh (SS=1C) 3.06 serving Kosher Salt (Morton) (1/4 tsp) 2.5 cup Flour, Unbleached, All Purpose- Publix 12/14 16 tbsp Shortening, Crisco .5 cup (8 fl oz) Water, tap 1 1/4 cups sugar1/2 cup flour1 teaspoon cinnamon1 teaspoon almond extract1/2 lemon (about 2 tablespoons)1 dash saltCrust:2 cups flour3/4 teaspoon salt1 cup shortening (solid)1/2 cup cold water Serving Size:?12

The nutritional information for Fresh Apple Cranberry Pie (Yummly/A Bountiful Kitchen, Si 11/12/2009 - Melissa) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 368.2

• Total Fat: 16.0 g
• Cholesterol: 0.0 mg
• Sodium: 122.6 mg
• Total Carbs: 53.7 g
• Dietary Fiber: 3.4 g
• Protein: 2.8 g