Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apple Cranberry Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pies Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
Double Crust Pie Crust
3/4 Cup(s) Sugar
1/4 Cup(s) Corn starch
1 Teaspoon(s) Cinnamon
5 Cup(s) Peeled apple slices
2 Cup(s) Cranberries, fresh or frozen
1/3 Cup(s) Corn syrup, light or dark
1 Tablespoon(s) Butter or margarine
Milk
Directions:
Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat
oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon
until well mixed. In another large bowl, mix apples, cranberries and
corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into
pie crust-lined pan. Dot with butter. Top with second crust; flute.
Cut four 4-inch slashes in center of crust forming a criss-cross
design. Peel back center points and press lightly in crust to hod and
form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at
450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to
45 minutes or until golden brown. Cool completely on wire rack. Store
in refrigerator. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 744
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: <1mg
Sodium: 28.4mg
Potassium: 263.8mg
Carbohydrates: 180g
Fiber: 11.1g
Sugar: 52.5g
Protein: <1g


Scale this recipe to Servings [?]