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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is my adopted recipe Feb 2005. I made this today and love the flavor of apples and cranberries together. 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 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. 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 1 tablespoon margarine |
milk |
sugar |
Directions:
1. Prepare pie crusts for filled two-crust pie using 9 1/2 inch pan, or 2 smaller pie pans
2. Heat oven to 450F.
3. Mix apples with sugar, add cornstarch that has been mixed with apple juice, mix well.
4. Add thawed cranberries and corn syrup, mixing well.
5. Spoon into pie crust-lined pan, dot with butter, top with second crust.
6. Cut slits to let steam escape and brush with milk and sprinkle with sugar.
7. Bake at 450F for 10 minutes, reduce temperature to 400F and continue baking about 30 more minutes until filling is bubbling.
8. Cool on wire rack and store in fridge.
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