The best barbecue shrimp dish there is—it’s delicious and somewhat spicy! You won’t again attempt another marinade for shrimp.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ⅔ cup oil
- 3 tablespoons milk
- 2 cups all-purpose flour
- 2 teaspoons white sugar
- 1 ¼ teaspoons salt
- 2 cups frozen cranberries, sorted and rinsed
- 2 cups chopped apples
- ⅔ cup white sugar
- 3 ½ teaspoons all-purpose flour
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine oil and milk in a liquid measuring cup; stir to combine.
- Combine flour, sugar, and salt in a medium bowl; mix together with a fork. Add oil mixture and mix until well combined. Press a little more than 1/2 of the crust mixture into the bottom and sides of a pie plate, using a spatula if necessary, as mixture will crumble easily.
- Combine cranberries and apples in a large mixing bowl. Add sugar, flour, and lemon juice; mix until fruit is evenly coated. Pour filling into the pie plate and crumble remaining crust mixture over the top.
- Bake in the preheated oven until filling is bubbly and crumb topping is golden brown, 40 to 50 minutes.
- You can use any pie crust you prefer in place of this one.
- I usually use Granny Smith or Honeycrisp apples.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 367 mg |
| Sugars | 22 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Love the idea of cran-apple pie!! I made a pie using the filling from this recipe with a different crust. The frozen cranberries held up completely (didn’t fall/bust/become juicy/jammy), remained super tart and didn’t blend with the apple flavor. Needed more sugar (and I’m usually one who tries to cut sugar after trying a recipe), more lemon, and a higher apple:cran ratio. If making this again, I would cook down the cranberries first using citrus juice, sugar, water, cinnamon, and citrus zest before adding to filling. I did not rate based on crust bc I didn’t use the recipe’s crust.