Easy Cran-Apple Pie

This recipe uses cranberry sauce and canned apple slices for a quick pie! Taken from Betty Crocker's Cookbook, 1972.

• Ready In: 55 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 (9 inch)  pastry for double-crust pie
• 3  tablespoons cornstarch
• 2  tablespoons sugar
• 2  teaspoons  grated  orange peel
• 1 (16 ounce) can whole berry cranberry sauce
• 1 (16 1/4ounce) can sliced apples, drained
• 1  tablespoon butter or 1  tablespoon margarine

Directions

1. Heat oven to 425°F.
2. Mix cornstarch, sugar, orange peel, and cranberry sauce in saucepan.
3. Heat to boiling over med heat, stirring constantly.
4. Boil and stir 1 minute.
5. Gently stir in apples & remove from heat.
6. Place 1/2 of pastry into bottom of pie plate.
7. Spread cranberry mixture over pastry & dot with butter.
8. Cover with top crusts (with slits cut in it for venting).
9. Seal and flute pie crust.
10. Cover edges with foil to prevent excessive browning; remove foil last 10 min of baking.
11. Bake approximately 40 minutes or until crust is brown.