Apple Cranberry Tart Recipe
Ingredients
| Pillsbury package | 1 | |
| Cranberries | 2 Cup (16 tbs), chopped (FILLING) | |
| Apple | 2 Cup (16 tbs), coarsely chopped (FILLING) | |
| Firmly packed brown sugar | 1 1/4 Cup (16 tbs) (FILLING) | |
| Flour | 2 Tablespoon (FILLING) | |
| Cinnamon | 1/2 Teaspoon (FILLING) | |
| Butter/Margarine | 2 Tablespoon (FILLING) |
Directions
Prepare pie crust according to package directions for two-crust pie using 10-inch tart pan with removable bottom.
Place 1 prepared crust in bottom and up sides of pan; trim edges if necessary.
Heat oven to 425°F.
Heat cookie sheet in oven for 10 minutes.
In large bowl, combine cranberries, apples, brown sugar, flour and cinnamon.
Pour mixture into pie crust-lined pan.
Dot with margarine.
Cut second crust into apple and leaf-shaped pieces, using cookie cutters or pattern made from diagrams.* Arrange cutouts on top of crust.
Bake on preheated cookie sheet on lower oven rack at 425°F.
for 35 to 50 minutes or until deep golden brown.
Cover pie with foil if necessary to prevent excessive browning.
Cool.
Serve with whipped cream or ice cream, if desired.
Place 1 prepared crust in bottom and up sides of pan; trim edges if necessary.
Heat oven to 425°F.
Heat cookie sheet in oven for 10 minutes.
In large bowl, combine cranberries, apples, brown sugar, flour and cinnamon.
Pour mixture into pie crust-lined pan.
Dot with margarine.
Cut second crust into apple and leaf-shaped pieces, using cookie cutters or pattern made from diagrams.* Arrange cutouts on top of crust.
Bake on preheated cookie sheet on lower oven rack at 425°F.
for 35 to 50 minutes or until deep golden brown.
Cover pie with foil if necessary to prevent excessive browning.
Cool.
Serve with whipped cream or ice cream, if desired.
Chef
