Time
prep 0:15
total 0:55
Ingredients
| 1 | double crust pie crust | | 3/4 cup | sugar | | 3 tbsp. | cornstarch | | 1/2 cup | apple juice | | 4 | md. apples for pies, peeled and chopped, about 4-1/2 cups | | 2 cups | cranberries (fresh or | | frozen) | | 1/3 cup | corn syrup (light or | | dark) | | 1 tbsp. | butter or | | margarine | | Milk | | Sugar |
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Instructions
Prepare pie crusts for filled two-crust pie using 9 1/2 inch pan, or 2 smaller pie pans. Heat oven to 450°F. 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 450°F for 10 minutes, reduce temperature to 400°F and continue baking about 30 more minutes until filling is bubbling. Cool on wire rack and store in fridge.
Author's Comments
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-inch 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.
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