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.
olling pin and unroll into pie plate, leaving at least 1
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.
Line a 9 inch pie pan with pie dough. Pour thickened filling
tick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll
To make the Apple-Cranberry Relish: Peel, core, and chop
For the apple-cranberry glaze - In a small saucepan,
Prepare and roll out Pastry for Single-Crust Pie (below). Preheat oven to
In a large bowl, mix together the sugars, flour and cinnamon. Add the apples and cranberries and mix to coat well.
Turn into a pastry-lined 9-inch pie pan.
Dot with margarine.
Cover with top crust and seal.
Cut small slits in top crust for steam to escape. Bake at 400\u00b0 for 40 to 50 minutes.
Prepare pastry for two-crust pie.
In saucepan mix sugar, flour, salt, cranberries and water.
Heat to boiling, stirring constantly; boil and stir 5 minutes or until cranberries pop. Remove from heat; stir in extract.
Pour into pastry-lined pie pan. Cover with top crust; seal and flute.
Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning.
Remove foil last 10 minutes of baking.
Bake at 425\u00b0 until golden brown.
tablespoons of lemon juice for each cup of grated horseradish
-inch pie plate with one of your piecrusts. Transfer cranberry filling
ver and refrigerate the pasty for about 30 minutes or
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.
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!
br>Line a 9-in. pie plate with pastry; trim to
Heat apple juice; thicken with cornstarch.
Stir in margarine and cinnamon.
Pour thickened apple juice over apples; stir carefully.
Sprinkle with salt.
Pour into pie shell; cover with crust.
Brush top with melted margarine or milk; sprinkle with additional cinnamon.
May use unpeeled, grated apples if desired.
Prepare pastry (for 2 crust pie).
Preheat oven to 425\u00b0.
Stir together sugar, flour and spice. In pastry lined pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with apples. Dot with butter.
Cover with top crust and cut slits in crust. Seal and flute edges.
Bake 40 to 50 minutes. Cool.
Heat apple juice with cornstarch in a saucepan, stirring constantly.
Stir in next 3 ingredients.
Pour over apples in bowl, mixing carefully.
Spoon into pastry-lined pie plate.
Cover with
remaining pastry.
Brush with melted butter.
Bake in a moderate oven until golden brown.
). Press one of the pie pastries into a 9-inch