The tartness of the cranberries played well with the sweeter apples, and the vanilla ice cream complimented it all. Mmm.
*Apple Cranberry Pie*
one recipe of Never Fail Pie Crust
6 c. peeled and sliced granny smith or golden delicious apples
2 c. washed cranberries dusted with 1 Tbls. flour
3/4 to 1 c. sugar, to preference
1 tsp. cinnamon
3. Tbls. cornstarch
1 Tbls. lemon juice
Preheat oven to 375°. Prepare pie crust, rolling thin, and placing bottom crust into a deep 9" pie plate.
Combine apples and cranberries, and drizzle with lemon juice, tossing well to coat. Combine sugar, cinnamon, and cornstarch, and toss with apple/cranberry mixture. Pour filling into pie crust.
Roll top crust, and place on top of filling. Crimp the edges, and add fluted edge, if desired. If using a solid top rather than lattice, cut slits to allow steam to escape. Brush top crust very lightly with water, and sprinkle with a thin dusting of cane sugar. Bake for 50 minutes, until crust is lightly browned.