Cranberry and Apple Pie
Makes: 8-10 servings
Free of: top allergens, except wheat.
For the gluten-free version of this Cranberry and Apple Pie recipe, click here.
Photo: Chris Gonzaga
Ingredients
Filling
- 3 cups (725 mL) apples, peeled, diced
- 1 cup (250 mL) fresh cranberries
- 1 cup (250 mL) brown sugar
- 2 tbsp minute tapioca
Topping
- 1/3 cup (85 mL) cold dairy-free margarine (e.g. Earth Balance) or butter, diced
- 1/4 cup (60 mL) sugar
- 1 cup (250 mL) rice flour
- 1 tbsp zest of one orange
Pie Crust (makes 2 crusts)
- 3 cups (725 mL) all-purpose flour
- 1/4 cup (60 mL) sugar
- 2 tbsp egg replacer or 2 egg yolks
- 1 cup (250 mL) allergy-friendly shortening
- pinch of salt
- Ice water
Instructions
- For crust, place sugar and salt in a food processor and pulse until combined. Add shortening and pulse mixture until it resembles coarse bread crumbs.
- Continue to pulse adding 1 tablespoon of ice water at a time, until smooth dough forms.
- Remove dough from processor. Divide in half and form each half into a disk. Wrap disks in plastic wrap and refrigerate for one hour.
- Once chilled, roll dough out to 1/4-inch thickness and lay into pie plate, trim edges.
- Pre-heat oven to 375° F.
- For the filling, combine all ingredients in a large bowl, then pour into pie shell.
- To make the topping, place all ingredients in a bowl and mix with fingertips until mixture resembles bread crumbs.
- Spread topping over fruit filling and bake 35-40 minutes, until topping and crust are golden.
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