French Apple Cranberry Pie

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The great thing about this pie is that it’s not overly sweet. A drizzle of caramel ice cream topping just before serving puts it over the top!

Servings:

Approx. Prep Time:

10 min.

Approx. Cook Time:

45 min.

Ingredients

1 cup, divided Buttermilk Biscuit Mix

1/2 cup dried cranberries

3 large Gala apples, peeled and cored

1 medium lemon, juiced

1/2 cup sugar

1/2 cup milk or heavy cream

2 large eggs, slightly beaten

2 tbsp butter, melted

1 1/2 tsp pumpkin pie spice

1/3 cup walnuts, chopped

1/4 cup dark brown sugar, packed

2 tbsp cold butter, cut into small cubes

Directions:

Preheat oven to 350°F. Lightly grease a 9-inch pie pan; set aside. Place cranberries in a small bowl. Cover with boiling water and let sit for 5 minutes; drain. Thinly slice apples and toss with lemon juice. Layer apples and cranberries in pie pan.

Mix together 1/2 cup House-Autry Buttermilk Biscuit Mix, sugar, milk, eggs, melted butter and spice powder. Pour over apples.

Streusel Topping: Combine remaining House-Autry Buttermilk Biscuit Mix, nuts and brown sugar. Using a pastry cutter or the back of a fork, cut in butter—mixture should be crumbly. Sprinkle over the top of apples. Bake for 45-50 minutes. Allow pie to sit for 10-15 minutes before slicing.

Meal Suggestions:

For a little different flavor, substitute Chinese Five Spice Powder for the pumpkin pie spice in this recipe.