1 cup sugar
3 TBSP quick-cooking tapioca
4 cups coarsely chopped peeled tart apples
2 cups fresh or frozen cranberries
Pastry for double-crust pie (9 inches)
2 TBSP butter
In a large bowl, combine sugar and tapioca. Add apples and cranberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9 inch pie plate with bottom crust; trim pastry even with edge. Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375 deg for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Allow to cool before serving.