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Apple-Cranberry Pie


Festive and fragrant, no one can resist this apple pie with its deliciously tart surprise of red cranberries. Although a whole tablespoon of cinnamon may seem like a lot --trust me -- it isn't. For a real treat, serve with a scoop of the very best vanilla ice cream.

Pastry for 2-crust pie (page 21)

6 Granny Smith apples, peeled, cored, thinly sliced
1 cup whole cranberries, partially thawed if frozen
1 cup sugar
1 tablespoon ground cinnamon
1 tablespoon all-purpose flour
2 tablespoon butter
1 tablespoon sugar

Preheat oven to 400° F. Roll half the pastry on lightly floured surface to
1/8-inch thick circle. Line 9-inchy pie plate with pastry.
 

Toss apples, cranberries, 1 cup sugar, cinnamon, and flour in large bowl until combined. Spoon mixture into pastry shell and dot with butter. Roll remaining pastry to 1/8-inchy thick circle; place over filling. Trim and crimp edges to seal and cut 3 or 4 small steam vents in center. Roll pastry trimmings and cut into decorative shapes and place on top of pie if desired. Sprinkle 1 tablespoon sugar over top. Place pie on baking sheet and bake for 50 to 60 minutes or until pastry is golden and apples are tender. Serve warm or at room temperature.

Makes one 9-inch pie


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