1 x Double Crust Pie Crust 2 c Cranberries, fresh or frozen
3/4 c Sugar 1/3 c Corn syrup, light or dark
1/4 c Corn starch 1 T Butter or margarine
1 t Cinnamon 1 x Milk
5 c Peeled apple slices 1 x Sugar
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.
Yields
8 servings