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For a change from your classic apple pie, try this rustic apple and cranberry pie.
We tried this little dessert that was relatively quick to make and we really liked it. Personally, I love the pies with apples, but here it is a less sweet version with a little tangy touch.
For the dough pieyou can use your favorite recipe, or the store-bought one, the result will be just as good.
Ingredients
- 1/4 cup of water
- 1/4 cup sugar
- 1 1/5 tsp. tablespoon of honey
- 1 1/2 tsp. lemon juice
- 3/4 cup fresh cranberries
- 4 Cortland apples, peeled and sliced
- 1/4 teaspoon cinnamon
- 1 homemade or store-bought pie shell
- Icing sugar (optional)
Instructions
- Preheat oven to 350°.
- In a pan heat the water, sugar, honey, lemon juice and cinnamon; over medium heat. When the sugar has dissolved, add the apples and cook for 5 to 7 minutes. Remove the apples using a spoon and place them in a bowl.
- Add the cranberries to the pan and cook until they burst. Remove the cranberries with a spoon and add them to the bowl with the apples. Leave the liquid in the pan for 1 to 2 minutes to thicken into a syrup.
- On a baking tray, spread the tart shell then place the apple and cranberry mixture in the middle of the tart shell, leaving an outline of 3 to 4 centimeters of free dough. Fold the edges towards the middle. Lightly drizzle with syrup.
- Place in the middle of the oven and bake for 30-35 minutes or until the crust is golden.
- Remove from the oven and place the tray on a rack to let the tart rest for 5-10 minutes then add icing sugar if desired.