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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe uses cranberry sauce and canned apple slices for a quick pie! Taken from Betty Crocker's Cookbook, 1972. Ingredients:
1 (9 inch) pastry for double-crust pie |
3 tablespoons cornstarch |
2 tablespoons sugar |
2 teaspoons grated orange peel |
1 (16 ounce) can whole berry cranberry sauce |
1 (16 1/4 ounce) can sliced apples, drained |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. Heat oven to 425°F.
2. Mix cornstarch, sugar, orange peel, and cranberry sauce in saucepan.
3. Heat to boiling over med heat, stirring constantly.
4. Boil and stir 1 minute.
5. Gently stir in apples & remove from heat.
6. Place 1/2 of pastry into bottom of pie plate.
7. Spread cranberry mixture over pastry & dot with butter.
8. Cover with top crusts (with slits cut in it for venting).
9. Seal and flute pie crust.
10. Cover edges with foil to prevent excessive browning; remove foil last 10 min of baking.
11. Bake approximately 40 minutes or until crust is brown.
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