Prep Time: 15 mins
Total Time: 55 mins
Servings: 8
About This Recipe
“This is my adopted recipe Feb 2005. I made this today and love the flavor of apples and cranberries together. I used Granny Smith apples but I think any good cooking apple will do. This makes a lot, it would make 2 smaller pies, like the disposable foil pie plates you buy. I made it in a 9 1/2″ deep dish pie plate and it did boil out a bit into the oven. My DH likes his apples in pies really soft so I put the apples and apple juice mixed with cornstarch and the sugar in a 4 quart Pyrex bowl and microwaved it for about 5 minutes. I thawed out the cranberries and then mixed with the apple mixture along with the corn syrup. Let cool slightly before filling pie.”
Ingredients
1double crust pie crust
3/4 cupsugar
3tablespoonscornstarch
1/2 cupapple juice
4mediumapples for pies, peeled and chopped, about 4 1/2 cups
2cupscranberries( fresh or frozen)
1/3 cupcorn syrup( light or dark)
1tablespoon butter or 1tablespoonmargarine
milk
sugar
Directions
Prepare pie crusts for filled two-crust pie using 9 1/2 inch pan, or 2 smaller pie pans
Heat oven to 450F.
Mix apples with sugar, add cornstarch that has been mixed with apple juice, mix well.
Add thawed cranberries and corn syrup, mixing well.
Spoon into pie crust-lined pan, dot with butter, top with second crust.
Cut slits to let steam escape and brush with milk and sprinkle with sugar.
Bake at 450F for 10 minutes, reduce temperature to 400F and continue baking about 30 more minutes until filling is bubbling.
Cool on wire rack and store in fridge.
Reviews
“To be honest, it was good enough, but I just did’nt like the cranberries mixed in.”