Ingredients

• 1  recipe Pastry for Double-Crust Pie (see recipe below)*
• 3/4  cup packed brown sugar
• 1/4  to 1/2 cup granulated sugar
• 1/3  cup all-purpose flour
• 1  teaspoon ground cinnamon
• 4  cups sliced cooking apples (such as Jonathan, Golden Delicious, or Winesap)
• 2  cups fresh or frozen cranberries (whole or chopped)
• 2  tablespoons butter or margarine

Directions

1. Prepare pie pastry. On a lightly floured surface, roll out one ball of pastry. Fit into a 9-inch pie plate. Trim pastry 1/2-inch beyond edge of pie plate.

2. Roll out remaining pastry for top crust. Cover and set aside.

3. In a large bowl, toss together the brown sugar, flour, granulated sugar, and cinnamon. Add apples and cranberries; mix well. Turn into pastry-lined pie plate.

4. Dot mixture with butter or margarine. Cover with top crust, cutting slits so steam can escape. Seal the top crust and flute the edge.

5. Cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake 20 to 25 minutes more. Cool on a wire rack. Makes 8 servings.

Pastry for Double-Crust Pie: In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.

*Note: To make a woven top crust, you'll need another 1/2 recipe of the pastry to use for the top crust. For top crust, roll out dough to form a 20x10-inch rectangle. Cut 10x3/4-inch strips. Place one strip down the center of the pie over the filling. Place a second strip at a right angle to the first, forming an X. Place a third strip next to the first strip, then place a fourth strip next to the second strip. Place a fifth strip on the other side of the first strip and a sixth strip on the other side of the second strip. You'll be forming a square of solid pastry in the center. Repeat adding strips in this order until you cover the top of the pie. Trim strips around edge. Tuck strips under bottom crust. For a shiny finish, brush the top crust with milk. Sprinkle with sugar.