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Sunday, November 7, 2010

Apple Cranberry Pie (Betsy and Paul)

½ cup sugar
11/2 Tbs cornstarch
1 tsp cinnamon
5 cups sliced apple
½ cup cranberries
½ cup raisins
½ cup pecans, chopped
Egg wash: 1 egg with 1Tbs water
Sugar for sprinkling

Filling: Combine sugar, cornstarch, cinnamon, sliced apple, cranberries, raisins,and pecans, chopped. Place in pie shell, dot with butter and cover with top crust. Brush crust with egg wash and sprinkle with sugar. Bake at 400 degrees for 20 minutes, reduce to 350 and bake another 30 minutes.

I started making apple pies when I was in high school. Norma Schlessinger, who ran the Everson Museum café, kindly let me put them on the dessert menu. My crust would get rave reviews. I simply used the crust recipe from my Betty Crocker Cookbook (given to me by my parents when I was 11). Actually, I wrestled with this crust and as time became an issue I switched to Pillsbury’s prepared crusts. Also, over the years, I embellished on the filling. So, the following recipe is not at all my famous apple pie from high school, but still a classic – if you like nuts and raisins

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