CRANBERRY TWIST APPLE PIE

Jenny and I made some delicious Apple Pie with cranberries and handmade crust! It was a lot of fun to cook up! Here's the recipe for the in the pan crust and pie makings and instructions:

IN THE PAN PIE CRUST:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup vegetable oil
3 tablespoons milk

Place flour, salt, oil and milk in an 8- or 9-inch pie pan and start stirring. The mess will begin to form into a ball resembling pastry (Be sure not to mix it too well, otherwise the crust won't be crumbly). When the flour is all mixed, you can use the back of a wooden spoon and your fingers to smoosh it out over the bottom and sides of the pan. Be sure to seal any breaks in the pie crust with your fingers as you move it around the pan.


CRANBERRY TWIST APPLE PIE:


6 cups thinly sliced, peeled cooking apples (about 2 1/4 pounds)
1 tablespoon lemon juice (optional, but tasty)
3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup dried cranberries
Milk (optional)
Sugar (optional)

Preheat Oven to 375 degrees Fahrenheit!

Peel and if desired, sprinkle apples with lemon juice. In a large bowl stir together 3/4 cup sugar, the flour, cinnamon, and nutmeg. Add apples slices and cranberries. Gently toss until coated.

Transfer apple mixture to the pastry-lined pie plate and seal with a latticed or covering pie crust on top. Seal the pie crust. If desired, brush top pastry with milk and sprinkle with additional sugar. To preventing over-browning, cover the edge of the pie crust with foil.

Bake for 40 minutes in 375 degree oven. Remove foil and bake for 20 minutes more or until the fruit is tender and the filling is bubbly. Cool on a wire rack for about an hour and a half to let the filling settle and gel. Then enjoy your delicious pie!