City Restaurant Apple Cranberry Pie

Ingredients

• 5 extra large Granny Smith apples
• 1 (12 ounce) package cranberries
• 1 1/2 cups sugar
• 1/4 cup minute tapioca
• Partially baked pie shell: Weigh down a pie shell with weights or dried beans. Bake at 425 until edges are light brown. Remove the weights and return to oven just until bottom crust is set and no longer appears raw. Set aside.
• Streusel: 2/3 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/1/2 cups flour
• Combine butter, brown sugar,salt,cinnamon, and flour. Lightly work mixture using fingertips until butter is completely incorporated and mixture is crumbly. Set aside.

Directions

Peel, core and chop apples in pieces the size of cranberries. Place cranberries in food processor. Chop briefly, about 10 seconds.
Combine apples and cranberries in large bowl. Add sugar and stir until fruit is coated wtih sugar. Cover bowl and set aside until juices from fruit flow freely and sugar is almost completely dissolved, about 15 to 20 minutes.
Stir tapioca into fruit and juice and let stand 10 to 15 minutes or longer. Fill partially baked pie shell with apple-cranberry filling.
Sprinkle top generously with streusel.
Bake at 325 degrees until filling in center begins to bubble, about 45 minutes. (If edges of pie shell begin to brown too quickly, cover with strips of foil.) Makes one 10 inch pie.

Submitted 6/13/05.
Source: Recipe Requests: LA Times
Submitted By: LHB
cbatorjr@aol.com
City Restaurant Apple Cranberry Pie