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Cranberry Apple Pie

Pastry
1 1/4 cups flour
1/2 teaspoon salt
5 tablespoons chilled butter
3 to 4 tablespoons ice cold water

Filling
4 cups peeled, sliced apples
2/3 cup fresh cranberries
2/3 sugar
3 tablespoons flour
2 tablespoons butter
1/2 teaspoon nutmeg

Make Pastry: Combine flour and salt. With a pastry blender cut in butter until crumbs form. Gradually add water, mixing to form dough into a ball. Refrigerate while preparing filling.

Make Filling: In a large bowl combine all filling ingredients mixing well.

Preheat oven to 425° F.

Roll out pastry on lightly floured surface to a 15-inch circle. Fold it gently into quarters and transfer to a large, baking sheet. Unfold dough and turn filling into the center of the circle, leaving a 4 - 5 inch border. Bring outer edge of dough up over filling as far as it will go. All of filling will not be covered by dough.

Bake 35 - 45 minutes or until apples are tender. If necessary, cover with foil to prevent crust from becoming too brown.

 

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