A new favorite of mine. Always a great combination of flavors, apple and cranberries. The only thing I will change next time is the temperature. It took much longer than one hour and the crust was still doughy. 325 F was simply to low, at least for my oven. I will turn it up to 350F next time. Other than that just perfect. Not to sweet at all and not to tart. Oct.'04 Update: I made it once again yesterday after a long time with a few changes. First I used brown sugar instead of white, I added some orange zest and the juice of the orange as well and I left the cranberries whole (just realized it calls for chopped cranberries...oh well...). The filling amount works perfect for a 9" pie form. I did not increase the temperature as stated last time (different stove) but it still took longer and I turned off the oven after 90 minutes and left it in there overnight. I also used a different pie crust recipe this time. It's called "Grandma's Secret Pie Crust" and listed here as well. Excellent recipe. One change I made there was using 1 C. butter instead of 1 1/4 C. shortening, because that's all I had on hand and I did not prebake it. The recipe makes two pie crusts, so I decided to top the pie with dough instead of crumbs this time. The cake didn't drip or splatter at all, maybe in part of the cranberries not being chopped and using a pie crust top instead of crumbs. Hope that helps. I'm going to have a piece of pie now. :)
Was this review helpful?
[
YES
]
26 users found this review helpful
What's this?