 Ingredients:1 cup cranberries
3/4 cup Sugar
2 tablespoons apple cider, apple juice, or orange juice
1 tablespoon Cornstarch
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon apple pie spice
1 teaspoon finely shredded orange peel
5 cups thinly sliced, peeled cooking Apples (5 medium apples)
Pastry for Double-Crust Pie
Milk
Sugar
Directions:1. In a small saucepan combine cranberries, 3/4 cup Sugar, apple cider, apple juice, or orange juice, and 1 tablespoon cornstarch. Bring to boiling. Boil gently for 5 minutes, stirring frequently. Cool 20 minutes.
2. In a large mixing bowl combine 1/2 cup sugar, 2 tablespoons Cornstarch, the apple pie spice, and orange peel. Add the apples; toss to coat. Stir cooled cranberry mixture into apple mixture.
3. Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Transfer filling to pastry-lined pie plate; trim pastry. Cut slits in top crust or create a cutout lattice. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush top crust with milk; sprinkle with sugar.
4. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375? oven for 25 minutes. Remove foil and bake for 25-30 minutes more, or till top is golden. Cool on a rack.
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