Cranberry Apple Pie
Bake Time: 50 Minutes
Yield: 1 Pie
1-1/2 cups (375 mL) peeled, chopped cooking apples
1/4 cup (50 mL) Challenge® CANADA or
BENSON’S® Corn Starch
1-1/2 cups (375 mL) cranberries, fresh or frozen
3/4 cup (175 mL) sugar
1/4 teaspoon (1 mL) salt
3/4 cup (175 mL) CROWN LILY WHITE® Corn Syrup
1/4 cup (50 mL) water
1-1/2 teaspoons (7 mL) grated orange peel
2 tablespoons (30 mL) butter or margarine
2 (9-inch/23cm) unbaked pie crusts
Directions
Preheat oven to 400°F (200°C). Combine apples and
corn starch in a small bowl; set aside. Mix cranberries,
sugar, salt, corn syrup and water in a medium saucepan.
Cook over medium heat 5 minutes or until skins pop,
stirring frequently. Remove from heat; add orange peel,
butter, and apple mixture. Place one crust in pie pan. Pour
in filling. Top with remaining crust. Flute edges and cut
slits in top crust. Bake for 10 minutes; reduce heat to
350°F (180°C) and bake 40 minutes longer or until
lightly browned.
Bake Time: 50 Minutes
Yield: 1 Pie
1-1/2 cups (375 mL) peeled, chopped cooking apples
1/4 cup (50 mL) Challenge® CANADA or
BENSON’S® Corn Starch
1-1/2 cups (375 mL) cranberries, fresh or frozen
3/4 cup (175 mL) sugar
1/4 teaspoon (1 mL) salt
3/4 cup (175 mL) CROWN LILY WHITE® Corn Syrup
1/4 cup (50 mL) water
1-1/2 teaspoons (7 mL) grated orange peel
2 tablespoons (30 mL) butter or margarine
2 (9-inch/23cm) unbaked pie crusts
Directions
Preheat oven to 400°F (200°C). Combine apples and
corn starch in a small bowl; set aside. Mix cranberries,
sugar, salt, corn syrup and water in a medium saucepan.
Cook over medium heat 5 minutes or until skins pop,
stirring frequently. Remove from heat; add orange peel,
butter, and apple mixture. Place one crust in pie pan. Pour
in filling. Top with remaining crust. Flute edges and cut
slits in top crust. Bake for 10 minutes; reduce heat to
350°F (180°C) and bake 40 minutes longer or until
lightly browned.
© 2007 ACH Food Companies Inc., All rights reserved.