Cranberry Apple Pie

Makes 8 servings.

Pastry for 8-inch two-crust pie
1/2 cup brown sugar
1/2 cups flour
1 teaspoon apple pie spice
4 cups sliced pared tart apples
2 cups fresh or fresh frozen cranberries or 16 oz. can of whole
cranberries

Preheat oven to 425.

Prepare pastry. It is simplest is to use premade crusts that are found in the refrigerated section. Line a pie pan with one crust.

If you are using fresh cranberries, put them in a saucepan with 1 cup of water and bring to boil. Continue to boil over low heat until the cranberries begin to pop. If using canned cranberries, mix with 1/3 cup water in a saucepan and heat until you can stir the cranberries smoothly. Do not bring to boil.

In a bowl, stir together sugar, flour and spice. In the pie pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with sugar mixture. Cover with top crust. Cut slits in crust, and seal and slute edges. Bake 40 to 50 minutes. Cool.