Cranberry Apple Pie

Sanjiv Singh
For many years I was daunted by the idea of making a pie. Once I got going, I can't imagine why that was. Here's a simple recipe that is low in sugar. You can do this one right by making the pastry from scratch and using fresh cranberries or you can do it the easy way--- canned cranberries and premade crust.
Makes 8 servings.

Pastry for 8-inch two-crust pie
1/2 cup brown sugar
1/2 cups flour
1 teaspoon apple pie spice
4 cups sliced pared tart apples
2 cups fresh or fresh frozen cranberries or 16 oz. can of whole cranberries

Preheat oven to 425.

Prepare pastry. It is simplest is to use premade crusts that are found in the refrigerated section. Line a pie pan with one crust.

If you are using fresh cranberries, put them in a saucepan with 1 cup of water and bring to boil. Continue to boil over low heat until the cranberries begin to pop. If using canned cranberries, mix with 1/3 cup water in a saucepan and heat until you can stir the cranberries smoothly. Do not bring to boil.

In a bowl, stir together sugar, flour and spice. In the pie pan, Alternate layers of apples, cranberries and sugar mixture, beginning and ending with sugar mixture. Cover with top crust. Cut slits in crust, and seal and slute edges. Bake 40 to 50 minutes. Cool.

From the Dinner Co-op