Thanks to the pot roast in the slow cooker, I had plenty of time to throw together a pie for dessert!
This pie is so easy to make, especially if you cheat and use pre-made pie crust from the store. The color of the filling is pink-red and the smell is sensational!
Double crust pie dough
6 medium apples, peeled, cored and sliced
1 bag of fresh cranberries (approx. 2 cups)
1 1/4 cups of sugar
3 TBSP corn starch
1 TSP cinnamon
Peel, core and slice apples. Chop cranberries coarsely. In a large skillet (10-12 in.) mix the sugar, starch and cinnamon. Add the cranberries and bring to a boil, add apples and cook for 5 minutes. Prepare a 9-in pie plate with one crust, fill with apple-cranberry mixture, top with second crust. Cover loosely with foil. Bake at 450 degrees for 20 minutes, then remove foil and reduce heat to 350. Bake for another 30 minutes or until bubbly and crust is browned.