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City Restaurant Apple-Cranberry Pie
Author/Submitted by:
Los Angeles Times
Servings: 8
Categories:
Apples
/
Desserts
/
Pies & Pastries
Ingredients: 5
granny smith apples 12
ounces
cranberries 1 1/2
cups
sugar 1/4
cup
tapioca,
instant
pie shell 1/4
cup
flour 2
tablespoons
sugar 2
tablespoons
butter or margarine
Directions:
1.
Peel, core and chop apples into pieces the size of cranberries.
2.
Place cranberries in food processor. Chop briefly, about 10 seconds.
3.
Combine apples and cranberries in large bowl. Add sugar. Stir until fruit is coated with sugar. Cover bowl. Set aside until juices from fruit flow freely and sugar is almost completely dissolved, about 15 to 20 minutes.
4.
Stir tapioca into fruit and juice. Let soak additional 10 to 15 minutes.
5.
Fill pie shell with apple-cranberry filling. Sprinkle top generously with streusel. Reserve any remaining Streusel for other use. Bake at 325 degrees until filling bubbles in center, about 45 minutes. If edges of pie shell begin to brown too quickly, cover with strips of foil.
6.
STREUSEL TOPPING:
Mix all ingredients well using fingers. Mix until large lumps form.
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