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Cranberry Apple Pie
Ingredients
- 1 cup sugar
- 3 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup light corn syrup
- 2 Tablespoons water
- 1 1/2 cups fresh cranberries
- 1 1/2 teaspoon grated orange peel
- 2 Tablespoons butter
- 1 double pastry pie crust
- 4 apples, cored, peeled and sliced
- milk
- sugar
Instructions
- Prepare the filling
- In a large saucepan combine sugar, cornstarch and salt.
- Over medium heat, gradually stir in corn syrup and water.
- Cook and stir constantly until mixture thickens and boils.
- Add cranberries and cook 4 minutes until skins break.
- Stir in orange peel and butter.
- Remove from heat and allow to cool.
- Stir apples into the cranberry mixture.
- Bake the Pie
- Line a 9-inch ungreased glass pie plate with half of the pastry.
- Trim to the edge of the pie plate.
- Spoon filling into plate.
- Place remaining pastry on top.
- Trim the edge 1/2 inch beyond the edge of the pie plate.
- Tuck the top pastry under the bottom pastry and use your thumb to flute the edge.
- Cut slits to allow the steam to escape.
- Brush with milk.
- Sprinkle with white sugar.
- Cover the edge of the pie with foil to prevent burning.
- Place pie on a baking pan.
- Bake at 20 minutes at 425 degrees.
- Remove foil and return to oven for an additional 20 minutes until the top is golden.
