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Ingredientes
- 1 x Double Crust Pie Crust
- 3/4 c. Sugar
- 1/4 c. Corn starch
- 1 tsp Cinnamon
- 5 c. Peeled apple slices
- 2 c. Cranberries, fresh or possibly frzn
- 1/3 c. Corn syrup, light or possibly dark
- 1 tsp Butter or possibly margarine
- 1 x Lowfat milk
- 1 x Sugar
Direcciones
- 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 146g | |
| Recipe makes 8 servings | |
| Calories 299 | |
| Calories from Fat 71 | 24% |
| Total Fat 7.91g | 10% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 130mg | 5% |
| Potassium 94mg | 3% |
| Total Carbs 58.53g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 29.27g | 20% |
| Protein 1.13g | 2% |
