APPLE, PEAR AND CRANBERRY PIE
1 refrigerated pie crust, softened as directed on box
FOR THE FILLING:
3/4 cup sugar
2 Tbs. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups thinly sliced, peeled tart apples
3 cups thinly sliced, peeled ripe pears
1/2 cup sweetened dried cranberries
FOR THE TOPPING:
1/2 cup flour
1/4 cup brown sugar
1/4 cup cold butter
1/2 cup coarsely chopped nuts
Heat oven to 400 degrees F.
Place pie crust in 9-inch plate as directed on package.
In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
Loosely cover pie with sheet of foil; bake for 1 hour. Uncover; bake for 10 minutes longer or until apples are tender and topping is golden brown.
Makes 1 (9-inch) pie
Source: Parkersburg News and Sentinel, 52nd Annual Cookbook, 2006
1 refrigerated pie crust, softened as directed on box
FOR THE FILLING:
3/4 cup sugar
2 Tbs. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups thinly sliced, peeled tart apples
3 cups thinly sliced, peeled ripe pears
1/2 cup sweetened dried cranberries
FOR THE TOPPING:
1/2 cup flour
1/4 cup brown sugar
1/4 cup cold butter
1/2 cup coarsely chopped nuts
Heat oven to 400 degrees F.
Place pie crust in 9-inch plate as directed on package.
In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
Loosely cover pie with sheet of foil; bake for 1 hour. Uncover; bake for 10 minutes longer or until apples are tender and topping is golden brown.
Makes 1 (9-inch) pie
Source: Parkersburg News and Sentinel, 52nd Annual Cookbook, 2006
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