| RECIPE METHOD
In a small saucepan combine cranberries, 3/4 cup sugar, apple cider,
apple juice, or orange juice, and 1 tablespoon cornstarch. Bring
to boiling. Boil gently for 5 minutes, stirring frequently. Cool
In a large mixing bowl combine 1/2 cup sugar, 2 tablespoons cornstarch,
the apple pie spice, and orange peel. Add the apples; toss to coat.
Stir cooled cranberry mixture into apple mixture.
Prepare and roll out pastry as directed. Line a 9-inch pie plate
with half of the pastry. Transfer filling to pastry-lined pie plate;
trim pastry. Cut slits in top crust or create a cutout lattice.
Place crust on filling. Trim, seal, and crimp edge of pastry. Brush
top crust with milk; sprinkle with sugar.
To prevent overbrowning, cover edge of pie with foil. Bake in a
preheated 375 degrees F oven for 25 minutes. Remove foil and bake
for 25-30 minutes more, or till top is golden. Cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.