Cranberry Apple Pie

• 2 cups sugar
• 1/4 cup cornstarch
• 1/4 cup orange juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon lemon juice
• 4 cups sliced peeled tart apples
• 2 cups fresh or frozen cranberries
• Pastry for double-crust pie (9 inches)
• 2 tablespoons butter

1. In a large bowl, combine the first seven ingredients. Add apples and cranberries; toss gently. Line a 9-in. pie plate with bottom pastry. Add filling; dot with butter.
2. Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Place over filling; seal and flute the edges.
3. Bake at 425u0b0 for 10 minutes. Reduce heat to 350u0b0; bake 50 minutes longer or until crust is golden brown and filling is bubbly.

sugar, cornstarch, orange juice, ground cinnamon, apple pie spice, ground nutmeg, lemon juice, apples, cranberries, pastry, butter

Taken from www.tasteofhome.com/recipes/cranberry-apple-pie/ (may not work)