Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 2 Granny Smith apples, peeled and chopped
• 1 cup fresh cranberries*
• 1/2 cup sugar
• 2 Tbsp. honey
• 1/8 tsp. salt
• 3/4 tsp. ground cinnamon, divided
• 1 (15 oz.) pkg. refrigerated piecrusts
• Vegetable oil
• 1 Tbsp. sugar

Directions

1. Cook first 5 ingredients and 1/2 tsp. ground cinnamon in a large saucepan over medium heat 5 minutes; reduce heat to medium-low; and cook, stirring occasionally, 20 minutes or until apples are tender. Cool completely, and drain.
2. Roll piecrusts to 12-inch circles; cut each crust into 9 (4-inch) circles.
3. Spoon 1 level tablespoon fruit mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.
4. Pour oil to depth of 1/2-inch into a large heavy skillet; heat to 350 degrees. Fry pies, in batches, 2 minutes on each side. Combine 1 Tbsp. sugar and remaining 1/4 tsp. cinnamon, and sprinkle over hot pies.

5. makes 1 1/2 dozen

6. • Thawed frozen cranberries or dried cranberries may be substituted for fresh cranberries.

7. If you do not want to fry these pies, you can bake them. Place them on lightly greased baking sheets, and bake at 425 degrees for 12 minutes or until golden and crispy.

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