Cran-Apple Nut Pie Friday, August 7, 2009

Ingredients

Jennifer Hughes Tennessee Valley Fair Winner

Crust:
1 pkg Pillsbury Refrigerated Pie Crusts

Nut Filling:
3/4 cup finely chopped walnuts
2 TBSP packed brown sugar
2 TBSP beaten egg
1 TBSP milk
1 TBSP butter, softened
1/2 tsp vanilla
1/4 tsp lemon juice

Fruit Filling:
5 cups peeled and sliced Granny Smith apples (about 6-7 medium)
1 tsp lemon juice
3/4 cup granulated sugar
2 TBSP all-purpose flour
1 tsp ground cinnamon
3/4 tsp nutmeg
1/4 tsp salt
2 TBSP butter
1 1/4 tsp lemon zest
1/3 cup dried cranberries

Directions

Preheat oven to 425 deg. Roll crust and press bottom crust onto a 9” pie plate.
Make nut filling by combining all ingredients in small bowl. Spread over bottom of crust. For fruit filling, combine apples and lemon juice in large bowl. In separate bowl, mix sugar, flour, cinnamon, nutmeg and salt. Sprinkle over apples and lightly toss to mix. Add lemon zest. Let the dried cranberries sit 3 minutes in ¾ cup boiling water. Remove and toss with apples. Spoon over nut filling. Dot with 2 TBSP butter. Cover pie with top crust. Cut slits in top for steam to escape. Bake for 50 minutes or until crust is golden and center is bubbly.

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