Have a Very Merry, Connecticut Cran-Apple Pie
We wish you a wonderful holiday and a tasty feast! Please enjoy one of our favorite seasonal pies. It's the perfect mix of sweet and tart —and it comes together quickly if you're looking for a last-minute dessert.
Since we're all hunkering down in our own abodes, we wanted to share one of our favorite pies from Ransom's neck of the woods. Delicious on its own, this bright holiday dessert readily welcomes a scoop of vanilla ice cream or a dollop of whip cream.
Put on some Christmas music, pre-heat the oven, and get ready for a delightful delectable.
Connecticut Cran-Apple Pie
2½ cups sugar
¾ cups water
2 cups fresh cranberries
2 cups red delicious apples, cubed
¼ cup quick tapioca
¼ tsp. salt
2 TBS unsalted butter
1 – 9" unbaked pie shell
Extra pre-made pie crust, cut into strips
Preheat oven to 450 degrees.
Boil sugar and water for 5 minutes. Add cranberries and boil until all berries have popped. All to cool until no longer boiling.
Add apples, tapioca, salt and better. Stir together gently. Let stand for 15 minutes. Fill lined pastry pan with cranberry-apple mixture. Weave lattice strips on top.
Bake for 15 minutes at 450 degrees. Reduce oven temperature to 350 degrees and bake for 25 minutes more.
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