I know most families have a "must have" dessert that absolutely needs to grace their Christmas table to make the holiday complete. For many of us, it's a pie that fits into this category, and it's no different at my house. I first made this Cranberry-Apple Pie several years ago and it was such a huge hit with everyone it's now our traditional holiday dessert. It's such a festive colour and a perfect blend of sweet and tart - the ideal combination to finish off Christmas dinner!
Pastry dough for a double crust, 9" pie
1 1/2 cups cranberries (fresh or frozen)
1 1/2 cups chopped, peeled apple
1 cup raisins
1/4 cup butter
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
3/4 cup water, divided
1 tbsp cornstarch
1 tsp rum extract (optional)
In a medium saucepan, combine the cranberries, apple, raisins, butter, sugars, cinnamon, nutmeg and 1/2 cup water. Cook over medium heat, stirring occasionally, for about 10-15 minutes (until cranberries burst). Combine cornstarch and remaining 1/4 cup water; add to saucepan and cook, stirring constantly, until filling is thickened. Remove from heat and add rum extract (if using).
Roll out half of the pastry dough and fit into a 9" pie plate, leaving extra pastry around edges of plate. Add filling. Use remaining pastry dough to make a lattice topping (instructions here if you need them!).
Bake pie at 400F for 40-45 minutes or until golden brown. I like to give this at least an hour to cool before serving so it's not too runny. Serve topped with whipped cream or vanilla ice cream.
I shared this recipe at Full Plate Thursday.
Looking for more great recipes? Check out my recipe index (scroll down the page a bit to get to it) and my brand new book!