Apple Cranberry Pie

by dorel

Prep time: 0:15 Overall time: 0:55

Servings: 8 servings

INGREDIENTS

1 double crust pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup apple juice
4 medium apples for pies, peeled and chopped, about 4 1/2 cups
2 cups cranberries (fresh or frozen)
1/3 cup corn syrup (light or dark)
1 tablespoon butter or margarine
milk
sugar

INSTRUCTIONS

Prepare pie crusts for filled two-crust pie using 9 1/2 inch pan, or 2 smaller pie pans. Heat oven to 450°F. Mix apples with sugar, add cornstarch that has been mixed with apple juice, mix well. Add thawed cranberries and corn syrup, mixing well. Spoon into pie crust-lined pan, dot with butter, top with second crust. Cut slits to let steam escape and brush with milk and sprinkle with sugar. Bake at 450°F for 10 minutes, reduce temperature to 400°F and continue baking about 30 more minutes until filling is bubbling. Cool on wire rack and store in fridge.

CHEF COMMENTS

I used Granny Smith apples but I think any good cooking apple will do. This makes a lot, it would make 2 smaller pies, like the disposable foil pie plates you buy. I made it in a 9-1/2-inch deep dish pie plate and it did boil out a bit into the oven. My DH likes his apples in pies really soft so I put the apples and apple juice mixed with cornstarch and the sugar in a 4 quart Pyrex bowl and microwaved it for about 5 minutes. I thawed out the cranberries and then mixed with the apple mixture along with the corn syrup. Let cool slightly before filling pie.

Tagged: cranberryapplepie, desserts, pies add tags

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