cran-apple raisin pie

Name: Cran-Apple Raisin Pie
Prep time: 40 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: - pastry for double-crust pie (9 inches); 1 1/2 cup(s) sugar; 1 cup(s) packed brown sugar; 1/2 cup(s) all-purpose flour; 3 tablespoon(s) cornstarch; 1 1/2 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground nutmeg; 1/2 teaspoon(s) ground allspice; 1/4 teaspoon(s) salt; 3 cup(s) thinly sliced peeled tart apples (about 3 medium); 2 cup(s) fresh or frozen cranberries, thawed; 2 cup(s) raisins; 1/4 cup(s) butter, melted

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

yield 6 -8

prep time 40 Min

cook time 50 Min

method Bake

Ingredients For cran-apple raisin pie

pastry for double-crust pie (9 inches)
1 1/2 c

sugar
1 c

packed brown sugar
1/2 c

all-purpose flour
3 Tbsp

cornstarch
1 1/2 tsp

ground cinnamon
1 tsp

ground nutmeg
1/2 tsp

ground allspice
1/4 tsp

salt
3 c

thinly sliced peeled tart apples (about 3 medium)
2 c

fresh or frozen cranberries, thawed
2 c

raisins
1/4 c

butter, melted

How To Make cran-apple raisin pie

1
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the sugars, flour, cornstarch, cinnamon, nutmeg, allspice and salt. Add the apples, cranberries and raisins; toss to coat. Pour into crust. Drizzle with butter.

2
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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