1 9-inch pie crust
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
5 to 6 cups thinly sliced, peeled apples (about 4 medium-sized)
1-1/2 cup fresh or frozen cranberries
1/2 cup rolled oats
1/3 cup brown sugar
1/3 cup flour
1/4 cup butter, softened
Heat oven to 425-degrees. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.
In a large bowl, combine sugar, 2-tablespoons flour, cinnamon and salt; mix well. Add apples and cranberries; mix well. Spoon into crust-lined pan.
In a small bowl, combine all topping ingredients; mix with a fork or pastry blender until crumbly. Sprinkle over filling.
Bake at 425-degrees for 35 to 45 minutes or until apples are tender and topping is golden brown. Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning.
Recipe makes 1 pie.
To keep a fruit pie from spilling over, stick a piece of uncooked ziti or penne pasta in the center. Use several if the pie has a lattice top. The juices will bubble up inside the pasta tube instead of dripping all over your oven.
Did You Know?
Cranberries are as American as apple pie - in fact, even more so, for cranberries are one of only three major native North American fruits.
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