Cranberry-Apple Pie

• pie crust for 10-inch double crust pie
• 4 c. peeled and sliced apples (McIntosh or Cortland)
• 2 c. fresh cranberries, rinsed well and picked over to remove any spoiled or shriveled berries
• 1/4 c. water
• 1/4 c. lemon juice
• 2 c. sugar
• 3/4 tsp. cinnamon
• 3 Tbsp. butter
• 1/4 c. apple juice
• 4 Tbsp. cornstarch
• 1/8 tsp. nutmeg
• 1/2 tsp. apple pie spice

1. Preheat
2. oven
3. to
4. 425u0b0.
5. Line 10-inch pie pan with pie crust. Mix
6. apples
7. and cranberries and put half of the fruit in
8. the bottom
9. of the pie crust.
10. Mix water, apple juice and lemon juice. Drizzle half of the liquids over the mixed fruit in the pie crust.
11. Mix cornstarch, sugar, nutmeg, cinnamon and apple
12. pie spice.
13. Sprinkle half of this dry mixture over the fruit
14. in the pie crust.
15. Repeat layers of mixed fruit, liquid and
16. dry mixtures.
17. Cube butter and distribute across the top. Put top crust in place;
18. crimp edges and using a fork or knife tip,
19. make multiple
20. punctures
21. in
22. the top to allow steam to escape.
23. Bake in 425u0b0 oven for 10 minutes; lower heat to 350u0b0 and
24. bake
25. for
26. 50 additional
27. minutes.
28. Allow to cool before serving.
29. Makes 1 pie.

crust pie, apples, fresh cranberries, water, lemon juice, sugar, cinnamon, butter, apple juice, cornstarch, nutmeg, apple pie spice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042904 (may not work)