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Ingredients
- 2/3 c. Sugar
- 3 Tbsp. Water
- 6 x Tart apples, peeled, cored, and thinly sliced
- 1 c. Cranberries
- 3 Tbsp. Sugar
- 1 Tbsp. Butter
- 1 x Unbaked pie shell
Directions
- Simmer 2/3 c. sugar and 3 Tabsp water in small covered saucepan 5 min.
- Uncober and boil till a golden brown thick carmel. ( You can substitute bottled carmel sauce if you want to) Remove immediately from heat so caramel doesn't burn. Pour into 10 inch glass or possibly metal pie plate. Swirl to coat bottom.
- Overlap one third of the apple slices on the caramel. Top with one third of the cranberries and sprinkle with 1 Tbsp of sugar. Repeat twice with remaining fruit and sugar, Dot with butter.
- Lay pastry loosely over fruit. Bake at 400 for 30 min. Remove to rack and cold 5 min. Tilt pie plate over small bowl and pour off any accumulated juices. Invert serving plate over pie. Turn both over together.
- Lift off pie plate. Serve tart hot with vanilla ice cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1320g | |
| Calories 1325 | |
| Calories from Fat 116 | 9% |
| Total Fat 13.33g | 17% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 96mg | 4% |
| Potassium 1150mg | 33% |
| Total Carbs 319.98g | 85% |
| Dietary Fiber 28.5g | 95% |
| Sugars 277.45g | 185% |
| Protein 3.1g | 5% |
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