Ingredients: 1 cup cranberries 3/4 cup Sugar 2 tablespoons apple cider, apple juice, or orange juice 1 tablespoon Cornstarch 1/2 cup sugar 2 tablespoons cornstarch 1 teaspoon apple pie spice 1 teaspoon finely shredded orange peel 5 cups thinly sliced, peeled cooking Apples (5 medium apples) Pastry for Double-Crust Pie Milk Sugar
Directions:1. In a small saucepan combine cranberries, 3/4 cup Sugar, apple cider, apple juice, or orange juice, and 1 tablespoon cornstarch. Bring to boiling. Boil gently for 5 minutes, stirring frequently. Cool 20 minutes. 2. In a large mixing bowl combine 1/2 cup sugar, 2 tablespoons Cornstarch, the apple pie spice, and orange peel. Add the apples; toss to coat. Stir cooled cranberry mixture into apple mixture. 3. Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Transfer filling to pastry-lined pie plate; trim pastry. Cut slits in top crust or create a cutout lattice. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush top crust with milk; sprinkle with sugar. 4. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375? oven for 25 minutes. Remove foil and bake for 25-30 minutes more, or till top is golden. Cool on a rack. |