Cranberry-Apple Pie

Name: Cranberry-Apple Pie
Ingredients: 1 9-inch double-crust pie shells; 1 3/4 cups sugar (1 3/4 to 2 cups); 1/4 cup all-purpose flour; 3 cups sliced, peeled tart apples (, , about 3 medium); 2 cups fresh cranberries or 2 cups frozen cranberries, thawed; 2 tablespoons margarine or 2 tablespoons butter

6 ingredients

12 steps

Ingredients

1 9-inch double-crust pie shells
1 3/4 cups sugar (1 3/4 to 2 cups)
1/4 cup all-purpose flour
3 cups sliced, peeled tart apples (, , about 3 medium)
2 cups fresh cranberries or 2 cups frozen cranberries, thawed
2 tablespoons margarine or 2 tablespoons butter

Directions

1

Heat oven to 425°.
2

Prepare pastry.
3

Mix sugar and flour.
4

Arrange half of the apples in pastry-lined pie plate.
5

Top with cranberries.
6

Sprinkle sugar mixture over cranberries.
7

Top with remaining apples.
8

Dot with margarine.
9

Cover with top crust that has slits cut in it; seal and flute.
10

Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
11

Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust.
12

Serve warm with ice cream if desired.