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Ingredients
- 1 9-inch double-crust pie shells
- 1 3/4 cups sugar (1 3/4 to 2 cups)
- 1/4 cup all-purpose flour
- 3 cups sliced, peeled tart apples (, , about 3 medium)
- 2 cups fresh cranberries or 2 cups frozen cranberries, thawed
- 2 tablespoons margarine or 2 tablespoons butter
Method
- Heat oven to 425°.
- Prepare pastry.
- Mix sugar and flour.
- Arrange half of the apples in pastry-lined pie plate.
- Top with cranberries.
- Sprinkle sugar mixture over cranberries.
- Top with remaining apples.
- Dot with margarine.
- Cover with top crust that has slits cut in it; seal and flute.
- Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust.
- Serve warm with ice cream if desired.
