Apple Cranberry Pie

Last year, my good friend Caitlin taught me how to make an apple pie.  Years ago, a friend made an apple cranberry pie that I loved, so I used Caitlin's recipe and added cranberries to it.  Below is her recipe, although I should note that I am not really a fan of measuring.

The pie came out a bit runny this time, but it was a huge hit!  It was very delicious!  I will post more picture from my wonderful Christmas tomorrow.  I hope you all had a very Merry Christmas!


Apple Cranberry Pie with Crumb Topping


1 pie crust
6 cups (about 4-5 apples) thinly sliced, peeled apples (As recommend by Caitlin, a combination of flavorful red and green apples is the perfect combination.  I used 4 of the 6 apples I purchased.  Two were Braeburn and two were Granny Smith.)
3/4 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon (I personally like a little more)
1/8 teaspoon of nutmeg
1/3 cup cranberries (I use more than that, but I love cranberries.)


Prepare and roll out pie crust.  Line a 9-inch pie plate with the crust.
In a large bowl stir together the sugar, flour, cinnamon, and nutmeg.  Add apple slices and cranberries.  Gently toss until coated.
Transfer apple/cranberry mixture to the pie plate.


Crumb topping 
1/2 cup of flour
1/2 cup of brown sugar
3 tablespoons of softened (not melted) butter


Stir together flour, brown sugar, and butter with a fork to cause crumbs to form.  Spread on top of apples.

Bake pie at 375 degrees Fahrenheit for 40 minutes with foil over the crust (or a pie crust protector).  Then remove the foil and cook for another 20 minutes or until the filling is bubbly.