Cranberry Apple Pie
1 1/2 cups peeled, chopped cooking apples
1/4 cup corn starch
1 1/2 cups cranberries, fresh or frozen
3/4 cup sugar
1/4 teaspoon salt
3/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons grated orange peel
2 tablespoons butter or margarine
2 (9 inch) unbaked pie crusts
Preheat oven to 400 degrees. Combine apples and corn starch in a small bowl; set aside. Mix cranberries, sugar, salt, corn syrup and water in a medium saucepan. Cook over medium heat 5 minutes or until skins pop, stirring frequently. Remove from heat; add orange peel, butter, and apple mixture. Place one crust in pie pan. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350 degrees and bake 40 minutes longer or until lightly browned.
**I actually used dried cranberries for this recipe and they turned out great. However, next time I make this pie I will probably reduce the amount to one cup because they plumped up in the oven. This will only be the case if I used dried again, if I use frozen or fresh it'll be 1 1/2 cups all the way! Also, since I used dried cranberries-the skins didn't "pop" so I just cooked this for the 5 minutes and called it good.
**Also, I cut up the two apples in my fridge, which came to a mound of 2 cups and I used them all, so don't be afraid to throw a few extra in if the ones you cut up give you a surplus.
This is what the pie looked like before I put the top crust on and baked it. It's so priiiiitty! Matches my Pampered Chef Cranberry Pie Stone perfectly!
I highly recommend this recipe, especially for a holiday dish. The cranberries give the pie an extra tart-sweetness that is amazing. Happy baking!
P.S. THIS pie crust turned out even better than the first with a phenomenal flakiness that's quite tasty. Yum, yum!