Categories: Pie- Cobbler- Cheesecake-Tart

Ingredients

• 1 1/4 cups unsweetened apple juice or cider, divided
• 1 1/3 cups sugar
• 3 medium tart apples, peeled and cubes
• 1 pkg. (12 oz.) fresh or frozen cranberries
• 1/2 cup all-purpose flour
• Pastry for single-crust pie (10 inches)
• Topping:
• 1/3 cup chopped pecans
• 1/3 cup all-purpose flour
• 3 Tbsp. butter or margarine melted
• 1/4 cup packed brown sugar
• 12 pecan halves

Directions

1. In a saucepan over medium heat, bring 3/4 cup apple juice and sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, until apples are tender and berries pop, 5-8 minutes.
2. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes. Cool to room temperature.
3. Fit pastry into an 11-inch fluted tart pan with removable bottom, or press into the bottom and 1 inch up the sides of a 10-inch springform pan. Line pastry with double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes. Remove foil; bake 7-10 minutes or until pastry is nearly done. Cool.
4. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top.
5. Bake at 375 degrees for 30-35 minutes or until golden brown.

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