Recipes: Let Them Eat Pie

the recipes

december 2002

Let Them Eat Pie

Apple-Cranberry Pie

(makes 10 servings)

6	ounces dried cranberries (no sugar added)
3	tablespoons Calvados, apply brandy, or unsweetened apple juice
1	7.5 ounce refrigerated Pillsbury ready-to-bake pie crust (1/2 of the box)
1	pound Granny Smith apples
2	tablespoons fresh lemon juice
1	teaspoon ground cinnamon
1/4	teaspoon ground allspice
	pinch ground cloves
2	tablespoons sugar

Combine the dried cranberries and Calvados. Set aside for 15 minutes to macerate.
Preheat the oven to 350°F.
On a lightly floured work surface, roll out the dough into a large, ragged circle about 14 inches in diameter. Fit into a round 9-inch pie plate, allowing the excess pastry to drape over the side.
Peel and core the apples; slice thinly lengthwise. Sprinkle the apples with the lemon juice and spices. Combine the macerated cranberries with the apples and pile into the prepared pie plate, mounding slightly in the center. Bring pastry up and over the apple mixture. (It will not quite cover the fruit). Sprinkle with sugar.
Place the pie plate on a large baking sheet and bake for 45 minutes, or until the crust is brown and filling is bubbling. Best served warm.

Per serving:	173 calories (36% calories from fat), 2 g protein, 7 g total fat, 28 g carbohydrate, 1 g dietary fiber, 18 mg cholesterol, 74 mg sodium, 323 mg potassium
Diabetic exchanges:	2 carbohydrate (1 bread/starch, 1 fruit), 1 fat

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