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Apple-Cranberry Pie
Ingredients:
Pastry for 2-crust pie
3/4 c. sugar
3 Tbs. cornstarch
1/4 tsp. salt
3/4 c. light corn syrup
1/4 c. water
1 1/2 c. raw cranberries
2 tsp. grated orange peel
1 1/2 c. chopped apples
2 Tbs. butter
Pastry for 2-crust pie
3/4 c. sugar
3 Tbs. cornstarch
1/4 tsp. salt
3/4 c. light corn syrup
1/4 c. water
1 1/2 c. raw cranberries
2 tsp. grated orange peel
1 1/2 c. chopped apples
2 Tbs. butter
Directions:
Mix sugar, cornstarch and salt in saucepan; gradually add corn syrup and water. Cook, stirring constantly, until mixture thickens slightly. Add cranberries and continue cooking until skins break. Add orange peel; cool. Add apples to cranberry mixture and turn into pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. Bake in hot oven (425) 40 to 50 minutes.
Makes 6-8 Servings
Mix sugar, cornstarch and salt in saucepan; gradually add corn syrup and water. Cook, stirring constantly, until mixture thickens slightly. Add cranberries and continue cooking until skins break. Add orange peel; cool. Add apples to cranberry mixture and turn into pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. Bake in hot oven (425) 40 to 50 minutes.
Makes 6-8 Servings
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