3cupssliced, peeled tart apples( , , about 3 medium)
2cups fresh cranberries or 2cupsfrozen cranberries, thawed
2tablespoons margarine or 2tablespoonsbutter
Heat oven to 425º.
Mix sugar and flour.
Arrange half of the apples in pastry-lined pie plate.
Top with cranberries.
Sprinkle sugar mixture over cranberries.
Top with remaining apples.
Dot with margarine.
Cover with top crust that has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust.
Serve warm with ice cream if desired.
“DELICIOUS!We are usually pumpkin pie eaters, but I made this one for a little variety and everyone loved it!Thanks for a great recipe!”
“Made for Holiday Tag 2007.This is a nice variation on the apple pie.I used driec cranberries because I didn’t have any fresh cranberries on hand.Since I used dried cranberries, I only used one cup in the middle layer and then sprinkled a small handful on the top layer apples.The slight tartness of the cranberries was a nice change from the usual apple pie.Thanks for sharing such a great recipe and a sure to be holiday favorite.”
“This has a great taste, but my filling didn’t thicken very much. I think next time I’ll add a TBS tapioca to see if this solves the problem. Thanks for posting !”