Apple cranberry pecan pie

 

Ingredients

Pie crust recipe under Fool Proof Pie Crust on blog

For the apples:

• 2 medium apples any kind, peeled, cored, and diced
• 1/2 teaspoon cinnamon
• 2 teaspoons granulated sugar
• 1 tablespoon cornstarch

For the pecan pie:

• 1/4 cup granulated sugar
• 3 large eggs
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter melted
• 1 cup pecans chopped
• 1/2 cup sweetened dried cranberries 

Instructions

• Preheat oven to 425°F. Place a cookie sheet with foil on it into the over .
• Place your pie crust in your 9 in inch pie plate and crimp edges as desired. Chill until filling is ready and oven is preheated.
• Place diced apples in a microwave-safe bowl. Add 3 tablespoons of water and then heat for 2-3 minutes, or until apples just start to soften. Drain very well.
• Whisk eggs, corn syrup, 1/4 cup sugar, salt, and melted butter together.
• Remove pie shell from refrigerator. Drain apples very well (dry with paper towel or kitchen towel. The apples MUST be dried so your pie is not wet). Toss them with the sugar, cinnamon, and cornstarch, then place them in the bottom of the pie crust (see pic below).
  

  

  
  
  
• Sprinkle the pecans and cranberries over the top of the apples, making sure they are laying flat in a single layer. Carefully and slowly pour the corn syrup mixture over them. The pecans and cranberries should float to the top.
  
  
  
  
  
• Cover the edges with a pie crust shield or strips of foil to prevent over-browning. Place pie on the cookie sheet. 
• Bake at 425°F for 15 minutes, then lower the temperature to 350°F and bake for 30 minutes, or until the top is puffed and slightly cracked and the crust is golden brown. Cool completely before attempting to slice.
• Store pie in refrigerator or freeze for up to two weeks.