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Ingredientes
- 2 x Pie crust (9 inch)
- 3/4 c. Sugar
- 1/4 c. Cornstarch
- 1 tsp Cinnamon
- 5 c. Apples, peeled sliced
- 2 c. Cranberries fresh or possibly frzn
- 1/3 c. Corn syrup light or possibly dark
- 1 Tbsp. Butter or possibly margarine Lowfat milk Sugar
Direcciones
- Preparation Time: 1:00 Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon till well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add in fruit to sugar mix. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute. Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with lowfat milk; sprinkle with sugar. Bake at 450F for 10 min. Reduce temperature to 350F; continue baking 40 to 45 min or possibly till golden. Cold completely on wire rack. Store in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 434 | |
| Calories from Fat 145 | 33% |
| Total Fat 16.15g | 20% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 254mg | 11% |
| Potassium 115mg | 3% |
| Total Carbs 72.87g | 19% |
| Dietary Fiber 3.2g | 11% |
| Sugars 28.98g | 19% |
| Protein 1.99g | 3% |
