Holiday Fruit Pie

• Vegetarian

• Produce

  • 1 Apple, medium
  • 2 cups Cranberries, fresh or frozen
  • 1 cup Pineapple

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1/4 cup Cornstarch

• Bread & Baked Goods

  • 1 Pastry

• Liquids

  • 1/2 cup Water

Found on tasteofhome.com

Description

Ingredients

• 2 cups fresh or frozen cranberries, thawed
• 1/2 cup water
• 1/4 cup honey
• 1 cup crushed pineapple, drained
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1 medium apple, peeled and thinly sliced
• Pastry for double-crust pie (9 inches)

Directions

• Directions Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly. In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Yield: 8 servings. Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. Originally published as Holiday Fruit Pie in Taste of Home December 2015, p68 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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