Cranberry Apple Pie

Pastry for 8-inch two-crust pie
1 c. sugar
1/3 c. all-purpose flour
1 tsp. apple pie spice
4 c. sliced pared tart apples (I use cortland)
2 c. fresh or fresh frozen cranberries
2 tbs. butter or margarine

Preheat oven to 425.  Prepare pastry.  IN a bowl, stir together sugar,
flour and spice.  In pastry lined pie pan alternate layers of apples,
cranberries and sugar mixture, beginning and ending with sugar mixture.
Dot with butter.  Cover with top crust.  Cut slits in crust, and seal and
slute edges.  Bake 40 to 50 minutes.  Cool.  Makes 8 servings.

This is a really nice pie - especially with a lattice crust, which allows
the red of the cranberries to show through.  Enjoy!

Stephanie Kearns