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Apple Cranberry Pie (Makes 8 Servings)

3 cups apples, peeled, cored and sliced
1 1/2 cups cranberries
1 1/2 cups water
1/4 cup granulated sugar
1 (3 1/2-ounce) package raspberry gelatin
1 (3 1/2-ounce) package vanilla pudding mix
Pastry for (9-inch) double-crust pie - divided use
In a saucepan, combine 3 cups sliced apples, 1 1/2 cups cranberries, 1-1/2 cups water, and 1/4 cup sugar.

Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring frequently.

Stir in to the apple-cranberry mixture, 1 package raspberry gelatin and 1 package vanilla pudding mix.

Bring to a boil, stirring constantly.

Remove from the heat.

Let stand for 5 minutes.

Pour the fruit mixture into a baked pastry shell (baked according to directions on package or favorite recipe).

Cool and set aside.

Thinly roll out the remaining pie pastry.

Cut into shapes with a cookie cutter then place on a baking sheet.

Bake at 425F for 8 minutes.

Cool then arrange on the pie.
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