Ingredients
1pie crust,double, 9-inch
2tbsplemon juice
4granny smith apples
½cupbutter
1tbspall-purpose flour
2tbspcornstarch
2tbspwater
1tbspvanilla extract
½cupwhite sugar
½cupbrown sugar
1tspground cinnamon
½tspground nutmeg
1cupdried cranberries
1tbspwhite sugar
½tspground cinnamon
Preparation
Preheat the oven to 425 degrees F. Press the pie crust into a 9-inch pie plate.
Pour the lemon juice into a container that’s large enough for the apples, then fill halfway with cold water. Peel and slice the apples into the lemon water. Set aside.
Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste.
Stir in the water along with the vanilla extract, white sugar, brown sugar, cinnamon, and nutmeg, then bring to a simmer.
Drain the apples, then add them to the sugar mixture along with the cranberries.
Cook and stir for 5 minutes. Remove from the heat, then allow to cool slightly.
Pour the fruit into the pie plate, then press on the top crust.
Stir together the white sugar and cinnamon in a small bowl, then sprinkle them over the pie.
Bake in the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the top crust is golden brown for 35 to 40 minutes.
Serve warm, and enjoy!
