Cranberry Apple Pie
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons orange peel
1 stick (8 tablespoons) butter, cold and diced into cubes
8-10 tablespoons cold water, 1 tablespoon at a time
3/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup sugar
1/4 cup flour
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup cranberries (if frozen, thawed)
4 cups peeled and sliced Granny Smith apples
1 teaspoon milk
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Sift flour and salt into a large bowl. Stir in orange peel.
Using a pastry cutter or a fork, cut in butter cubes until pea-sized crumbs are formed.
Add water, one tablespoon at a time, until dough is moist enough to hold together.
Gather dough into a ball and use a large knife to cut into two halves. Roll out each dough half into a 10-inch round, approximately 1/8-inch thick.
Combine cinnamon, allspice, nutmeg, cloves, salt, sugar, and flour in a large bowl with a fork.
Mix in lemon juice and vanilla extract.
Toss cranberries and apples into mixture.
Preheat oven to 375 degrees.
Line a 9-inch pie pan with one of the crusts. Use a knife along the edge of the pan to cut away excess dough.
Pour apple and cranberry mixture into lined pan.
Top mixture with second crust. Use a knife to cut crust along the edge of the pan, then pinch the top and bottom crusts together.
Crimp crust edges together using your thumb and two fingers. Use a sharp knife to cut steam vents in top crust.
Brush crust with milk.
To make topping, combine sugar with cinnamon and cardamom. Sprinkle over crust.
Bake for about 1 hour, until crust is golden brown and filling is bubbly.
Serve with a scoop of vanilla ice cream.
Cinnamon Powder Ceylon
Cinnamon comes from the bark of an evergreen tree. Cinnamon's sweet, spicy and warm fragrance adds pungent sweetness to your favorite baked goodies. Though often used interchangeably, cassia and cinnamon are not the same. Cinnamomum cassia (grown primarily in China and Indonesia) is reddish-brown and pungently sweet, while Cinnamomum zeylanicum (from Sri Lanka and India) is buff-colored and mild. Cassia is usually preferred for its more intense color and flavor.
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As prepared, each serving contains 360 calories, 12g total fat, 30mg cholesterol, 290mg sodium, 60g total carbohydrate and 4g protein.