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Source: Midwest Living


Recipe Summary

35 mins
2 hrs
1 hr 30 mins
4 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.

  • In a small bowl, stir together 1 cup sugar, 1/3 cup flour and 1/2 teaspoon cinnamon. In a large bowl combine the apples, cranberries (reserving 1 cranberry for the garnish) and 1/2 cup walnuts. Sprinkle sugar mixture over the fruit. Toss to combine. Spoon mixture into pastry-lined pie plate. Dot with butter.

  • Cut slits in remaining pastry to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Lightly brush pastry with a little milk and sprinkle with additional sugar. Cut a slit in center of pastry; place the 1 reserved cranberry in slit. Sprinkle the 1 tablespoon walnuts around the cranberry. To prevent overbrowning, cover edge of pie with foil.

  • Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 325°F. oven for 1 hour. Remove foil. Bake 30 to 45 minutes more or until fruit is tender, filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving.

Two Crust Pie Shell (Helen's Two-Crust Pie Pastry)

In a large bowl, stir together 3 cups cake flour or all-purpose flour, 1/2 cup all-purpose flour, and 1 1 /2 teaspoons salt. Using a pastry blender, cut in 3/4 cup cut-up cold butter and 1/4 cup shortening until pieces are pea-size. In a small bowl, stir together 6 tablespoons cold water, 1 lightly beaten egg and 2 teaspoons lemon juice or vinegar. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add another 1 tablespoon water and gently toss to moisten evenly (should be a mass of very large crumbs). Turn crumb mixture out onto a lightly floured surface. Gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Flatten each into a disc about 1 inch thick. If necessary, wrap dough in plastic wrap and chill 1 to 2 hours or until easy to handle. On a lightly floured surface, roll one disc of dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish. Roll remaining dough disc into a circle 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes.

Nutrition Facts

683 calories; fat 33g; cholesterol 80mg; saturated fat 15g; carbohydrates 91g; mono fat 9g; poly fat 7g; insoluble fiber 4g; sugars 36g; protein 8g; vitamin a 680.3IU; vitamin c 7.1mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 4.3mg; vitamin b6 0.1mg; folate 133.1mcg; vitamin b12 0.1mcg; sodium 591mg; potassium 216mg; calcium 40.4mg; iron 4.9mg.