Saturday, February 11, 2012

Apple-Raspberry-Cranberry (4 stars)

34
Ready to roll out
Apple-Raspberry-Cranberry
2/11/12




This is another Crisco recipe with a few variations. I like the Apple Raspberry combination but we have never tried cranberries.

Crust: Buttermilk with a substitution of 1/2 cup flour whole-wheat

Rolled out crust
Filling:
3 large Granny Smith Apples
2 cups coarsely chopped fresh cranberries
1 package frozen raspberries (12 oz)
1-1/2 cups sugar
3 Tablespoons Currants
3 Tablespoons tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon almond extract

Rolling up crust on rolling pin
Preheat oven to 425 F. Combine dry ingredients, add apples, cranberries, and raspberries, almond extract. Mix well. Roll out dough and place in deep dish pie plate. Add filling and cover with top crust. Bake for 15 minutes then rotate pie 180 degrees, reduce heat to 350 degrees and bake for 30 - 40 minutes until bubbling thickly.





Bottom crust with filling
Adding top crust











With glaze
Adding top crust

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