Cranberry Apple Pie


  1. 1/2 cup dried cranberries
  2. 5 or 6 Winesap apples or other tart, hard apple
  3. 2/3 cup brown sugar
  4. 1 + 1/2 tbls cornstarch
  5. 1 tsp cinnamon
  6. 1/2 tsp nutmeg
  7. 2 tbls butter
  8. 2 pie crusts, made or bought
  9. sugar and cinnamon  mix
  10. some milk

Place cranberries in small pan and cover with water.  Heat to boiling and turn off heat after a minute.  Let it sit.

  Peel, core and slice apples and put in a large bowl. 

In a small bowl, mix sugar, cornstarch, cinnamon and nutmeg.  Since it has probably been an hour, scoop out the cranberries and drink the leftover juice.  Dump the cranberries  and sugar mixture in with  apples.  Toss this well to completely coat fruit. 

Put oven on 450 degrees.  Fit bottom pie crust into pie tin.  Take a fork and stick about a thousand holes in the bottom.  Dump in the mixture and spread it out as evenly as you can.  Dot with the butter.  Cover with the other crust and crimp edges.  Make a few holes to vet. 

Give top a milk wash, then sprinkle lavishly with cinnamon and sugar.

Bake for 15 minutes.  Reduce heat to 350 and continue baking for another 40 minutes.



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