Preheat oven to 375\u00b0.
Peel, core and slice apples.
In a bowl, mix apples, cranberries, sugars, spices, flour and cornstarch; mix well.
Place apple-cranberry mixture into crusted pie plate.
Cut butter into small slices and place over apple-cranberry mixture. Place second crust over pie; create vents on top crust.
Bake at 375\u00b0 for 50 to 70 minutes until juices flow over pie.
Mix dry ingredients and put aside.
Mix water and juices, put aside.
Mix apples and cranberries.
Put half of apple/cranberry mixture in pie shell and drizzle with half of wet mixture. Drizzle with half of dry ingredients.
Repeat layers.
Cube butter and distribute over top.
Put on top crust and vent by poking holes with a fork (all over crust).
Bake at 425 degrees for 10 minutes, then at 350 degrees for 50 minutes.
To make the Apple-Cranberry Relish: Peel, core, and chop
For the apple-cranberry glaze - In a small saucepan,
-inch pie plate with one of your piecrusts. Transfer cranberry filling
olling pin and unroll into pie plate, leaving at least 1
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
Toss apples and cranberries with flour, sugar and cinnamon. Mound into 1 pie crust.
Dot with margarine and top with second crust.
Make several slits in top of crust near center.
Bake at 45 to 50 minutes at 450\u00b0.
Cool on wire rack.
Drizzle with confectioners icing, if desired.
Mix all ingredients.
Bake at 425\u00b0 for 10 minutes.
Turn oven to 350\u00b0.
Cut slits in top.
Bake approximately 40 minutes, golden brown.
Makes large juicy very good pie!
Soak cranberries in 1/4 cup sugar and water.
Peel and cut up apples.
Stew apples in brown sugar and butter until tender.
Add cranberries, stirring until tender.
Pour apples and cranberry mixture with juice into pie crust.
Put other pie crust on top. Trim off excess crust.
Cut vent in center and brush with butter. Bake at 350\u00b0 until golden brown.
In a large skillet, brown sausage; drain.
Add butter, onion and celery; saute 2 to 3 minutes or until vegetables are tender. Stir in pie filling, broth and parsley.
t with the pie crust. Fill with the apple/flour mixture.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Combine sugars, flour, cinnamon and nutmeg.
Toss in large bowl with apples and cranberries.
Divide mixture between the two pie shells.
Pat on topping and bake at 350\u00b0 for 40 to 50 minutes or until bubbly and golden brown on top.
This is a juicy pie, so put something on rack under pie to catch drippings.
). Press one of the pie pastries into a 9-inch
ranberries with sugar and pumpkin pie spice in food processor;transfer
Prepare the pastry; divide into 2 portions.
On a lightly floured surface, roll out one portion of pastry.
Fit into a 9-inch pie plate.
Trim pastry 1/2 inch beyond edge of pie plate. Roll out remaining pastry for top crust; cover and set aside.
stirring occasionally.
Meanwhile, line pie plate with the bottom pastry
Remove from heat. Stir in apple, celery, and dried cranberries. Season
Peel apples; slice into pie shell.
Sprinkle with 1/2 cup sugar and cinnamon.
Mix remaining ingredients.
Work together until crumbly.
Sprinkle over apples.
Bake in hot 450\u00b0 oven for 10 minutes, then for 45 minutes at 350\u00b0 or until apples are tender.
Serve warm with ice cream.