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Ingredients Jump to Instructions ↓

  1. Crust:

  2. Unbaked Classic CRISCO Double Crust - prepared with

  3. 1 teaspoon grated orange peel peel - added to the flour

  4. Filling:

  5. 5 Cortland or other baking apples - sliced (5 to 6)

  6. 3/4 cup cranberries

  7. 1 teaspoon grated orange peel

  8. 1/4 cup granulated white sugar

  9. 1/4 cup granulated brown sugar

  10. 3/4 teaspoon cinnamon

  11. 1/2 teaspoon nutmeg

  12. 3 tablespoons quick cooking tapioca

  13. 1 cup apple cider

  14. 2 teaspoons orange juice

  15. 2 teaspoons lemon juice

  16. 1 cup shredded Cheddar cheese

  17. 3 tablespoons butter or margarine

  18. Glaze:

  19. 2 tablespoons milk

  20. 2 tablespoons granulated white sugar

  21. Icing:

  22. 1/3 cup sifted confectioners' sugar

  23. 1/4 teaspoon grated orange peel

  24. 1/8 teaspoon salt

  25. 1/4 teaspoon almond extract

  26. 1/4 cup half and half

Instructions Jump to Ingredients ↑

  1. Makes one 9-inch pie Heat oven to 400ºF.

  2. For filling, combine apples, cranberries and orange peel in large bowl.

  3. Combine white sugar, brown sugar, cinnamon, nutmeg and salt in small bowl.

  4. Sprinkle over fruit. Toss to coat. Spoon into unbaked pie shell. Combine tapioca, cider, orange juice and lemon juice. Pour over fruit. Sprinkle with cheese. Dot with butter.

  5. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam. (Use lattice top crust, if preferred.)

  6. For glaze, brush top crust with milk. Sprinkle with sugar. Cover edge with aluminum foil.

  7. Bake at 400ºF for 35 minutes. Do not overbake. Remove foil. Bake for 15 to 25 minutes or until brown. Cool until barely warm or to room temperature.

  8. For icing, combine sugar, orange peel, salt and almond extract in small bowl. Add half and half, one tablespoon at a time, mixing until smooth.

  9. Drizzle over cooled pie.

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