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Cranberry-Apple Pie -- e-w

Source of Recipe

Dessert du Jour - e-mail
Cranberry-Apple Pie
Yield: 8 servings.

pastry for 9-inch two-crust pie
1 3/4 cups sugar (1 3/4 to 2 cups)
1/4 cup all-purpose flour
3 cups sliced peeled tart apples (about 3 medium)
2 cups fresh or frozen (thawed) cranberries
2 tablespoons margarine or butter

Heat oven to 425F. Prepare pastry. Mix sugar and flour. Arrange half of the apples in pastry-lined pie plate. Top with cranberries. Sprinkle sugar mixture over cranberries. Top with remaining apples. Dot with margarine.

Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust. Serve warm with ice cream if desired.

Per Serving: 379 Calories; 12g Fat (27.4% calories from fat); 2g Protein; 68g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 168mg Sodium. +++EXC: 1 Grain(Starch); 1/2 Fruit; 2 1/2 Fat; 3 Other Carbohydrates.+++WWP: 8