- 3 cups apples, peeled, cored and sliced
- 1 1/2 cups cranberries
- 1 1/2 cups water
- 1/4 cup granulated sugar
- 1 - 3 1/2 oz. package raspberry gelatin
- 1 - 3 1/2 oz. package vanilla pudding mix
- Pastry for - 9 inch double-crust pie - divided use
In a saucepan, combine 3 cups sliced apples, 1 1/2 cups cranberries, 1-1/2 cups water, and 1/4 cup sugar. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring frequently.
Stir in to the apple-cranberry mixture,1 package raspberry gelatin and 1 package vanilla pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Let stand for 5 minutes.
Pour the fruit mixture into a baked pastry shell (baked according to directions on package or favorite recipe). Cool and set aside.
Thinly roll out the remaining pie pastry. Cut into shapes with a cookie cutter then place on a baking sheet.
Bake at 425° F for 8 minutes. Cool then arrange on the pie.Servings: 8
Submitted by: Recipe Group Member
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