Rome Family Cookbook
By Mary Rome Funk

 

Cranberry-Apple Pie

1 11-ounce package piecrust mix1 C. sugar or maple sugar
4 tart apples, pared, cored and quartered2 t. maple or maple-flavored syrup
1 1/2 pound or 2 C. fresh cranberries3 T. buttermilk or cream

Instructions

Make and roll pastry. as package directs, for a two-crust pie (9").
Preheat oven to 450 degrees.
Line pie plate with bottom crust and fill with apples.
In medium bowl toss cranberries with sugar and maple; mash cranberries lightly with fork.
Pour over apples. Dot with butter.
Put on top crust and slit for steam vents. Moisten edge of crust with water and fold edge of top crust under bottom edge. Brush all top crust with milk. Bake for 15 minutes and reduce heat to 375 degrees. Bake 30 minutes longer. Let cool slightly on wire rack. May serve warm with ice cream.

By Mary Funk

Created and maintained by: Kathleen Marie (Funk) Mulligan May 28, 2001