Christmas Cranberry Sauce Apple Pie
1 Premade Double Crust Pie Pastry
5 Cups Of Fresh Skinless Chopped Tart Apples
1 Sixteen Ounce Can Of Ocean Spray Cranberry Sauce
1 1/4 Cup Of White Superfine Sugar
2 Tablespoons Of White All Purpose Baking Flour
1/2 Teaspoon Of Freshly Ground Cinnamon
1/4 Teaspoon Of Freshly Ground Nutmeg
1 Pinch Of Fine Ground Table Salt
3 Tablespoons Of Cold Unsalted Real Butter
1 Large Fresh Egg White
1 Dash Of Ground Cloves
1 Teaspoon Of Liquid Bees Honey
1 Teaspoon Of Liquid Vanilla Extract
Serving Size 8
598 Calories Per Serving
17 Grams Of Fat
I would like to thank my Aunt Holly from Dunedin, New Zealand for allowing me to publish her secret Christmas cranberry sauce apple pie recipe.
To get started, first you will want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
Next take out a large heavy bottom saucepan, and then add into it the fresh skinless chopped tart apples, cranberry sauce, white superfine sugar, white all purpose baking flour, freshly ground cinnamon, freshly ground nutmeg, fine ground tablet salt, ground cloves, and liquid vanilla extract. Heat these ingredients over medium high heat, bringing them to a full boil.
Next reduce the heat to low, and then place a lid over the saucepan so that your pie filling can simmer for ten minutes. Stir the pie filling continuously throughout this heating process, as it will burn easily. Once your filling begins to thicken, remove it from the burner so that it can cool down. Next take out a nine inch glass pie dish, and then line it with the bottom pastry crust layer. Moving along, next pour your pie filling into the pie dish, leveling it out with the back of a mixing spoon. Once that step is done, dot the pie filling with the cold unsalted real butter. For the next step, place the crust top over the filling, then bind and flute the edges of the crust together. Be sure to make several small cuts in the pie surface, so that any moisture can escape during the baking process. Lastly you will want to glaze your pie with the egg white and liquid bees honey.
Your pie is now ready to slip into your oven to bake for fifty minutes, or until the crust is golden brown.
Let the pie cool on a wire rack for ten minutes before serving. This pie tastes great along side a cold glass of milk.