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2 cups fresh or frozen cranberries
1-3/4 cups sugar
1/3 cup quick-cooking tapioca
1/4 cup water
2 teaspoons grated orange peel
3 cups sliced peeled baking apples
Double-crust pie shell (9 inches)
1 egg white, beaten
1 tablespoon water
Additional sugar
In a saucepan, combine the cranberries, sugar, tapioca, water and orange peel. Bring to a boil, stirring occasionally. Remove from the heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally. Meanwhile, line pie plate with the bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it. Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely.
© Copyright Reiman Publications, 1993-1997
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