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