Double crust pie pastry
2/3 cup sugar
2 Tablespoons all purpose flour
¾ teaspoon cinnamon
Dash nutmeg
6 medium apples, peeled and sliced (7 ½ cups)
¼ cup cranberries
2 Tablespoons butter
2 teaspoons milk
1 teaspoon sugar
Prepare pie crust.
In a large bowl, stir together sugar, 2 Tablespoons flour, cinnamon, and nutmeg.
Add apples and cranberries.
Toss to coat.
Place apples into pie crust.
Dot with butter.
Trim bottom crust to outside edge of pan.
Place top crust on pie.
Cut slits in top crust for steam to escape.
Fold edge of top crust under edge of bottom crust and flute.
Brush top with milk and lightly sprinkle with sugar. The sugar part is optional.
Cover edge of crust with foil.
Bake at 375 F for 30 minutes.
Remove foil.
Bake 20 – 25 minutes longer, or until top is golden.
Cool on a wire rack.
Refrigerate any leftovers and use within 2 days.
