Apple Cranberry Pie

Recipe Ingredients

		Double crust pie crust
2 cups	186g / 6.6oz	Cranberries - fresh or frozen
3/4 cup	148g / 5.2oz	Sugar
1/3 cup	109g / 3.8oz	Corn syrup - light or dark
1/4 cup	15g / 0.5oz	Corn starch
1 tablespoon	15ml	Butter or margarine
1 teaspoon	5ml	Cinnamon
		Milk
5 cups	1185ml	Peeled apple slices
		Sugar

Recipe Instructions

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 hold 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.

Source:
Aunt Bee's Mayberry Cookbook

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