by Tyra
Apple Almond Cranberry Pie (0033)
1 teaspoon cinnamon, divided into two 1/2 teaspoon portions
1/2 cup all purpose flour
1/2 cup uncooked oats
1/2 cup brown sugar
6 Tablespoons butter
4 to 5 apples good for cooking (like Granny Smith, Fuji, jonagold), sliced you should have 4 to 5 cups
1 to 2 Tbsp apple cider vinegar
1 roll (about 7 oz) Almond Paste
1 unbaked pie crust
3/4 cup fresh or thawed frozen cranberries or 3/4 cup sweetened dried cranberries
1/3 cup white granulated sugar if using fresh or frozen cranberries, 1/4 cup if using sweetened dried cranberries

1 In a bowl, combine 1/2 teaspoon of cinnamon, flour, oats, and brown sugar. Cut butter into flour mixture until crumbs are formed.

2 Peel, core, and slice the apples, and place them in a bowl. Toss with a little apple cider vinegar to keep them from turning brown.

3 Preheat oven to 375°F. Roll almond paste on a sheet of wax paper to form an 8 to 9 inch circle. Press rolled almond paste into the bottom of an unbaked pie crust.

4 Add cranberries, white sugar and 1/2 teaspoon of cinnamon to the bowl with the apples. Toss so everything is lightly coated with the sugar and cinnamon. Pack into pie shell.

5 Spoon crumb mixture evenly over apples. Bake 1 hour 10 minutes to 1 hour 25 minutes, until bubbly. After 40 minutes of baking, place a large piece of aluminum foil over the pie to prevent the topping from burning.
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