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Apple Cranberry Pie

This is a fall favorite with a twist!
Print Recipe
Course Dessert

Ingredients
  

  • 2 cups fresh or frozen cranberries
  • 1 3/4 cups white sugar
  • 1/3 cup quick cooking dry tapioca
  • 1/4 cup water
  • 2 tsp grated orange zest (about 1/2 an orange peel)
  • 3 cups sliced and peeled tart apples
  • 1 batch double crust pie dough, unbaked
  • 1 large egg white, beaten
  • 1 Tbs water
  • sugar, to garnish

Instructions
 

  • In a large saucepan, combine the cranberries, sugar, tapioca, water, and orange peel. Let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. To cool, set saucepan in a bowl of cold water for 10 minutes, stirring occasionally.
  • Preheat oven to 375 degrees. Meanwhile, line pie plate with pastry for bottom crust. Pour filling into crust. Top with remaining pastry or with a lattice crust. If using a full top crust, cut several slits in the dough to release steam.
  • Beat egg white and water with a fork until foamy and brush over top pastry. Sprinkle top crust with sugar. Bake at 375 degrees for 45-55 minutes, or until crust is golden brown and filling is bubbly. Allow pie to cool completely before cutting and serving. Makes 6-8 servings. Enjoy!