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2/3 cup Sugar
3 tablespoon Water
6 Apples, Peeled & Sliced
1 cup Cranberries
3 tablespoon Sugar
1 tablespoon Butter
1 Pie Crust, Unbaked
Simmer sugar and water in small covered saucepan 5 minutes. Uncover 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 tb 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.
3 tablespoon Water
6 Apples, Peeled & Sliced
1 cup Cranberries
3 tablespoon Sugar
1 tablespoon Butter
1 Pie Crust, Unbaked
Simmer sugar and water in small covered saucepan 5 minutes. Uncover 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 tb 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.