Harvest Apple-Cranberry Pie

It’s a bit tart—to sweeten, top with scoops of vanilla ice cream


  • Pastry for 2-Crust Pie
  • ¾ c. sugar
  • 3 tblsp. cornstarch
  • ¼ tsp. salt
  • ¾ c. light corn syrup
  • ¼ c. water
  • c. raw cranberries
  • 2 tsp. grated orange peel
  • c. chopped peeled apples
  • 2 tblsp. butter or margarine


  • Mix sugar, cornstarch and salt in saucepan; gradually add corn syrup and water. Cook, stirring constantly, until mixture thickens slightly.
  • Add cranberries and continue cooking until skins break. Add orange peel; cool.
  • Add apples to cranberry mixture and turn into pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents.
  • Bake in hot oven (425°F.) 40 to 50 minutes.