Ingredients1 h 20 m servings 444 cals
- In 1-quart saucepan, mix cranberries, 1 cup of the sugar, 1 tablespoon of the cornstarch and the water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
- Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, the cinnamon and nutmeg until apples are coated. Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Per Serving: 444 calories; 14 g fat; 79.3 g carbohydrates; 2.3 g protein; 10 mg cholesterol; 218 mg sodium. Full nutrition
ReviewsRead all reviews 4
3rd time making it - I love this pie! I add 1/2 tsp of cloves as well. It's been a big hit!
I changed up the fruit in this pie a little bit by cutting the apples back to three cups and adding two cups of pears. I have made this pie three times in the last month and it has been a big hi...
Everyone loved this pie! I'd definitely make it again! I wasn't paying close enough attention to the directions at first and accidentally added all of the cornstarch to the cranberries. Oops! Th...