Cranberry Apple Pie

Looking for something a little different to bring to Christmas dinner? Try this deliciously sweet and tart pie! It’s essentially an apple recipe using half the apples, and a pint of Cranberry Chutney, with a pecan crumb topping.  You can use left-over cranberry sauce from Thanksgiving too, but it’s much more delicious using our chutney.

OMG this pie is so good guys!

Pie filling:

3 large Granny Smith Apples
1 pint (jar) Cranberry Chutney
1/4 cup brown sugar
1/4 cup white sugar
1 tsp. cinnamon
2 tbsp. flour

Topping:

1/2 cup butter softened
1/2 cup brown sugar
1 cup flour
3/4-1 cup chopped pecans
dots of butter

Pre-heat oven to 350°.   Do not pre-bake pie shell.  Peel, core, and chop apples.  Mix apples, chutney, and the rest of the filling ingredients in a medium sized bowl.  Dump into pie shell.  Mix the topping ingredients.  Toss around with fingers until it looks crumbly.  Sprinkle over top of pie filling.  Dot with butter.  It may seem like this is a lot of crumble topping but it’s not when the pie bakes down.  Make a nice big mound!

Cover exposed crust with foil.  Place in oven and bake 45 – 60 minutes.  Check at 40 minutes and remove foil from edges to allow exposed crust to brown a bit.  The pie is done when the crumble topping is lightly browned.  Serve with cream, whipped topping, or vanilla ice cream.

A tip I use to cover exposed pie crust with foil since it’s hard to get foil strips to stay on properly, is to take two large sheets of foil and place them crossed wise underneath the pie which is placed on a cookie sheet.  Pull the foil up from under the pie and crimp to cover borders of exposed pie crust.  It will stay on no problem!  Follow the rest of the instructions, and you will have a delicious Cranberry Apple Pie!

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