2/3 c Sugar
3 tb Water
6 Tart apples, peeled, cored,
-and thinly sliced
1 c Cranberries
3 tb Sugar
1 tb Butter
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
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 over together.
Lift off pie plate. Serve tart warm with vanilla ice cream.