1 11 3/4-oz pk piecrust mix 2 c Firmly packed light-brown
1 12-oz pk fresh or thawed -sugar
-frozen cranberries 3 tb Cornstarch
1/2 c Apple juice or cider 1 tb Ground cinnamon
4 Large (2 lb) baking apples, Pinch of ground cloves
-cored, peeled and cut into 3/4 c Dark seedless raisins
-chunks
1. Prepare pastry following package di- rections. Divide pastry into
two balls, one slightly larger than the other. Wrap the smaller one
with waxed paper. On lightly floured surface, roll out larger ball to
12-inch round. Fit into 9-inch pie plate. Set aside.
2. Heat oven to 425’F. In 2-quart saucepan, heat cranberries and apple
juice to boiling over medium heat. Cook, stirring occasionally, until
cranberries have popped but before mixture becomes saucy. Remove from
heat.
3. In large bowl, toss apples with sugar, cornstarch, cinnamon,
cloves, and raisins. Stir in cranberries. Pour into pastry-lined pie
plate.
4. Roll out remaining pastry to an 11-inch round. With water, moisten
edge of pastry lining pie plate. Place pastry round over filling.
Pinch pastry together, fold rim under and crimp edge. Pierce top
crust with fork to allow steam to escape.
5. Bake pie about 35 to 45 minutes or until filling bubbles and crust
is brown.
Country Living/Nov/90 Scanned & fixed by DP & GG
Yields
8 servings