Apple Cranberry Pie
Source of Recipe
List of Ingredients
1 package refrigerated pie crusts
1/2 teaspoon flour
5 cups apples -- peeled and sliced
1/2 cup dried cranberries
3/4 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
Unwrap one pastry crust. Sprinkle pastry with 1/2 teaspoon flour; rub to coast evenly. Invert pastry into 9inch microwavesafe pie plate. Ease into pan. Set aside remaining crust.
Combine apples, cranberries, sugar, 1 tablespoon flour and cinnamon in mixing bowl. Mix well. Spoon into pastrylined pie plate. Moisten edge of bottom crust with a little water. Place crust over filling. If necessary, trim to it extends 1/2inch beyond edge of pan. Fold top edge under bottom crust; pinch edges together to seal.
Microwave on high, uncovered, 7 to 9 minutes or until filling begins to bubble. Meanwhile, preheat oven to 425 degrees F. Transfer pie to conventional oven.
Bake 15 to 20 minutes or until crust is golden brown.
Makes 8 servings.
Use 1 1/2 cups fresh cranberries instead of dried cranberries.
Use this same method with frozen twocrust fruit pies. Microwave high frozen pie 10 to 12 minutes or until thawed in center. Then, transfer to conventional oven and bake as directed in step 4.
345 cal; 2 grams pro; 15 grams fat; 56 grams carb; 280 mg sod; 10 mg chol
Cooking Connection, p. 2070
"The Cooking Connection"
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Per Serving (excluding unknown items): 310 Calories; 7g Fat (20.7% calories from fat); 1g Protein; 63g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 119mg Sodium; 41g Total Sugars; 0mcg Vitamin D; 15mg Calcium; 1mg Iron; 186mg Potassium; 31mg Phosphorus. Exchanges: 13 Grain(Starch).
Nutr. Assoc. : 0 0 0 0 0 0 0