1 1/4 cup granulated sugar; divided
1 cup fresh or frozen cranberries
1/4 cup all-purpose flour
--plus more for rolling
1 refrigerated pie crust
--from a 15-ounce box
2 pounds tart cooking apples; peeled
--cored and sliced
--about 7 cups
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons apple jelly; melted
confectioners' sugar; optional
1. Preheat oven to 450°F.
2. In small saucepan, combine 1 cup sugar, cranberries and 1 tablespoon water; cook and stir until a syrup forms. Bring to a boil; cook, stirring constantly, about 10 minutes, until cranberries begin to pop; set aside to cool slightly.
3. On lightly floured surface, unfold pastry. Using rolling pin, roll pastry into a 12-inch circle. Place in a 9-inch pie plate, letting excess pastry drape over edge of plate; set aside.
4. In large bowl, toss together apples, 1/4 cup flour, the remaining sugar, cinnamon, nutmeg and salt; stir in reserved cranberry mixture. Spoon into reserved pastry; fold dough around filling, letting folds form naturally.
5. Bake 15 minutes; reduce heat to 350°F. Bake about 35 minutes, until crust is golden and filling bubbles (cover Pastry with foil if it starts to overbrown). Place on wire rack to cool; spoon melted apple jelly over filling. Sprinkle crust with confectioners' sugar. Serve warm or cold.
Makes 8 servings. Preparation time: 30 minutes. Baking time: 50 minutes.
Per serving: About 319 cal, 2 g pro, 68 g car, 5 g fat, 14% cal from fat, 0 mg chol, 198 mg sod, 2 g fiber.
Busted by Gail Shermeyer <firstname.lastname@example.org>
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Contributor: Low-Fat Meals, Vol. VI, #3
Yield: 8 servings
Preparation Time: 0:00