2/3 c Sugar
3 tb Water
6 Tart apples, peeled, cored,
-and thinly sliced
1 c Cranberries
3 tb Sugar
1 tb Butter
1 Unbaked pie shell
Simmer 2/3 cup sugar and 3 Tabsp water in small covered saucepan 5
minutes. Uncober and boil until a golden thick carmel. ( You can
substitute bottled carmel sauce if you want to) Remove immediately
from heat so caramel doesn’t burn. Pour into 10 inch glass or metal
pie plate. Swirl to coat bottom.
Overlap one third of the apple slices on the caramel. Top with one
third of the cranberries and sprinkle with 1 Tbsp of sugar. Repeat
twice with remaining fruit and sugar, Dot with butter.
Lay pastry loosely over fruit. Bake at 400 for 30 minutes. Remove to
rack and cool 5 minutes. Tilt pie plate over small bowl and pour off
any accumulated juices. Invert serving plate over pie. Turn both over
Lift off pie plate. Serve tart warm with vanilla ice cream.