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Cranberry-Apple Pies Recipe
|Pastry||250 Gram (For Two 9 Inch Two Crust Pies)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sliced pared tart apples||3 Cup (48 tbs)|
|Cranberries||2 Cup (32 tbs)|
Calories 1273 Calories from Fat 266
% Daily Value*
Total Fat 30 g46%
Saturated Fat 10.3 g51.4%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 80.8 mg3.4%
Total Carbohydrates 248 g82.6%
Dietary Fiber 11.9 g47.6%
Sugars 208.8 g
Protein 8 g15.2%
Vitamin A 10.6% Vitamin C 36.9%
Calcium 2.6% Iron 6.8%
*Based on a 2000 Calorie diet
Mix sugar and flour.
In pastry-lined pie pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with apples; dot with butter.
Repeat for second pie.
Cover with top crusts which have slits cut in them; seal securely and flute.
Cover edges with 2 to 3 inch strips of aluminum foil to prevent excessive browning; remove foil 15 minutes before pies are done.
Bake until crusts are brown, 40 to 50 minutes.
(Can be served immediately.) Cool pies until barely warm, 2 hours.
Freeze uncovered until completely frozen, at least 3 hours.
(If you prefer to remove pies from pans for storage, freeze 6 hours.
See Note.) Wrap, label and return to freezer.
1 hour 40 minutes before serving, remove Cranberry-Apple Pie(s) from freezer and unwrap.
(Replace in pan if you have frozen out of pan.) Thaw at room temperature 1 hour.
Heat in 375Â° oven on lowest rack position 35 to 40 minutes.