• 8servings
  • 60minutes
  • 474calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, P
MineralsFluorine, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups fresh or frozen cranberries

  2. 1-3/4 cups sugar

  3. 1/3 cup quick-cooking tapioca

  4. 1/4 cup water

  5. 2 teaspoons grated orange peel

  6. 3 cups sliced peeled tart apples

  7. Pastry for double-crust pie (9 inches)

  8. 1 egg white, beaten

  9. 1 tablespoon water

  10. Additional sugar

Instructions Jump to Ingredients ↑

  1. Apple Cranberry Pie Recipe photo by Taste of Home 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. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally.

  2. Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it.

  3. Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely. Yield: 8 servings.


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