Cranberry Apple Pie

1 9″ (2 crust) pie shell, unbaked

4 Granny Smith apples
2 C. cranberries (fresh)
1 C. sugar
2 T. flour
1 tsp. nutmeg

Preheat oven 450 degrees F.
Peel, core & slice apples 1/8″
thick. Roll pie crust out on lightly
floured board to 1/8″ thickness. Cut
out two 11″ rounds. Fit one round into
a 9″ tart pan. Combine cranberries, apples,
sugar, flour & nutmeg; spoon into crust.
Cover with second round. Seal edges;
crimp decoratively. Make slits in top to allow
steam vents. Bake 10 minutes; then reduce
heat to 375 and bake 35-40 minutes longer.
Serve warm or chilled.
Makes 1 9″ pie

(recipe: Rhonda G-Marys Recipe Exchange)


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