Cran-Apple Pie

Makes: 12 servings at 33o each. Prep: 1 hour. Bake: at 425 degrees for 15 minutes; then at 400 degrees for 40 to 45 minutes.
Makes 12
Prep 60 m
Cool 40 m
Bake 55 - 60 m
Bake /400 degrees F



  1. 1 of 6 Simmer cranberries, juice, rind and 3 tablespoons sugar in saucepan 12 minutes, until consistency of cranberry sauce. Let cool.
  2. 2 of 6 Heat oven to 425 degrees F.
  3. 3 of 6 On floured surface, roll half of pastry into 13-inch circle; pinch together any cracks around edges. Roll crust onto rolling pin; transfer to 9-inch pie plate. Smooth pastry over bottom and up sides of plate. Trim crust so it covers lip of plate.
  4. 4 of 6 Peel apples. Core; cut each apple into 8 slices, about 1/2 inch thick. Combine apple slices, remaining 1/4 cup granulated sugar, brown sugar, cornstarch, cinnamon and cloves in large bowl. Add cooled cranberry mixture and egg yolk; stir well to mix. Scrape into pie plate; spread apples, mounding high in center; do not compact them.
  5. 5 of 6 On floured surface, roll out remaining half of pastry to 13-inch circle. Drape over pie. Trim dough, leaving 3/4-inch overhang. Fold top crust under bottom crust; press to seal. Flute edge. Cut 10 vents in top. Brush crust with milk; sprinkle with sugar. Place on baking sheet.
  6. 6 of 6 Bake in 425 degrees F oven 15 minutes. Reduce to 400 degrees F. Bake 40 to 45 minutes, until golden brown. Remove to rack; cool at least 40 minutes.
Nutrition Information for Cran-Apple Pie
Servings Per Recipe: 12
Per Serving: 18 g carb., 3 g pro., 206 kcal cal., 1 g fiber, 195 mg sodium, 14 mg chol., 14 g Fat, total, 5 g sat. fat