Apple Cranberry Pie

• 2 c. fresh or frozen cranberries
• 1 3/4 c. sugar
• 1/3 c. quick-cooking tapioca
• 1/4 c. water
• 2 tsp. grated orange peel
• 3 c. sliced, peeled baking apples
• pastry for double-crust (9-inch ) pie
• 1 egg white, beaten
• 1 Tbsp. water
• additional sugar

1. In a saucepan, combine the cranberries, sugar, tapioca, water and orange peel.
2. Bring to a boil, stirring occasionally.
3. Remove from heat and stir in apples.
4. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally.
5. Meanwhile, line pie plate with the bottom pastry.
6. Pour filling into crust.
7. Top with remaining pastry or a lattice crust.
8. If using a full top crust, cut a few slits in it.
9. Beat egg white until foamy.
10. Brush over top pastry.
11. Sprinkle with sugar.
12. Bake at 375u0b0 for 45 to 55 minutes or until crust is golden brown and filling is bubbly.

cranberries, sugar, tapioca, water, baking apples, pastry, egg, water, additional sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469441 (may not work)