2 Pie crust (9 inch)
3/4 c Sugar
1/4 c Cornstarch
1 ts Cinnamon
5 c Apples, peeled — sliced
2 c Cranberries — fresh or
: frozen
1/3 c Corn syrup — light or dark
1 TB Butter or margarine
: Milk
: Sugar
Preparation Time: 1:00 Prepare pie crusts for filled two-crust pie
using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar,
corn starch and cinnamon until well mixed. In another large bowl, mix
apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix
to combine. Spoon into pie crust-lined pan. Dot with butter. Top with
second crust; flute.Cut four 4-inch slashes in center of crust
forming a criss-cross design. Peel back center points and press
lightly in crust to hod and form 8 petals. Brush crust with milk;
sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature
to 350F; continue baking 40 to 45 minutes or until golden brown. Cool
completely on wire rack. Store in refrigerator. posted by
bobbi744@sojourn.com
Yields
8 Servings