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 tb Butter or margarine
1 ts 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