Christian Stoll, a Petaluma Patch reader from San Mateo, immediately caught our eye with a fairly unique ingredient as far as your traditional apple pie goes—dried cranberries.
"Here is my recipe for a somewhat savory, but very tasty apple pie. I have been making this pie for nearly 10 years and developed it when I spent an entire winter baking to keep my little studio warm. Happy fall!"
Let us know what you think!
1 (9 inch) pie shell
6 cups thinly sliced apples using a mandolin
1 Tablespoon lemon juice
1 Tablespoon lemon zest
3/4 cup white sugar
2 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup dried cranberries
1 cup all-purpose flour
1 cup packed brown sugar
6 tablespoons butter
Preheat oven to 375 degrees F
Place sliced apples in a large bowl. Sprinkle with lemon juice and zest. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in cranberries. Layer mixture into pastry shell.
In a small bowl mix together 1 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
Thank you Christian!
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