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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 305
% Daily Value**
Total Fat 9g
13%
Saturated Fat 3g
4%
Unsaturated Fat 1g
Cholesterol 4mg
1%
Sodium 185mg
8%
Total Carbohydrate 58g
19%
Dietary Fiber 4g
14%
Sugars 31g
Protein 2g
Vitamin A  2%Vitamin C  11%
Calcium  3%Iron  4%
Potassium  3%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apple Cinnamon Cranberry Pie

Recipe Tags: Fruit Recipes

Date Added: June 11, 2009

Ingredients:

3/4 Cup Sugar
1 Teaspoon Cinnamon
1/4 Cup Cornstarch dissolved in one tablespoon cold water
1 Tablespoon Butter or margarine
2 Pie Crusts (9 inch)
5 Cups Apples peeled sliced
2 Cups Cranberries fresh or frozen
1/3 Cup Corn Syrup light or dark
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Directions:

1. Prepare pie crusts for filled two-crust pie using 9-inch pan.

2. Heat oven to 450F In a large bowl, stir sugar, corn starch and cinnamon until well mixed.

3. In another large bowl, mix apples, cranberries and corn syrup.

4. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan.

5. Dot with butter. Top with second crust; flute.

6. Cut four 4-inch slashes in center of crust forming a criss-cross design.

7. Peel back center points and press lightly in crust to hod and form 8 petals.

8. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes.

9. Reduce temperature to 350 F; continue baking 40 to 45 minutes or until golden brown.

10. Cool completely on wire rack. Store in refrigerator.

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Dietary Notes:
This recipe is low-cholesterol with 3.88mg per serving

This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Corn, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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