2 c Whole cranberries washed
3 c Peeled, cored, thinly sliced
1 1/2 c Sugar
2 2/3 tb Quick-cooking tapioca
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
2 tb Butter or margarine
1 Double crust 9 inch pie
Line 9 inch pie pan with pie crust.
In a large bowl, blend together sugar, tapioca, cinnamon and nutmeg.
Add cranberries and apples. Toss well and let stand 15 minutes.
Pour fruit mixture evenly into lined pie pan and dot top with butter
pats. Place top pastry on top; trim, seal and flute edges. Cut vent
slits in top pastry.
Bake in 450 deg. F. preheated oven 10 minutes. Reduce heat to 350
deg. F. and bake 45 to 60 minutes, till syrup boils with heavy
bubbles that do not burst immediately.
Serve hot with scoop of vanilla ice cream or frozen yogurt, if you
wish. Pie may be served hot or cold.
SOURCE: Michael Sooter NOTE: 2nd place in dessert category 1993 News
Tribune Recipe Contest (Jefferson City, Missouri)