2/3 c Sugar 1 c Cranberries
3 tb Water 3 tb Sugar
6 Tart apples, peeled, cored, 1 tb Butter
-and thinly sliced 1 Unbaked pie shell
Simmer 2/3 cup sugar and 3 Tabsp water in small
covered saucepan 5 minutes. Uncober and boil until a
golden 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 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
minutes. Remove to rack and cool 5 minutes. Tilt pie
plate over small bowl and pour off any accumulated
juices. Invert serving plate over pie. Turn both
Lift off pie plate. Serve tart warm with vanilla ice