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Apple Cranberry Pie

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
Pastry for double-crust pie (9 inches)
1 egg white, beaten
1 tablespoon water
Additional sugar

In a large saucepan, combine the cranberries, sugar, tapioca, water
and orange peel; let stand for 15 minutes. Bring to a boil, stirring

Printed from tasteofhome.com Sep 5, 2008

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Apple Cranberry Pie cont.

occasionally. Remove from 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.

Yield: 6-8 servings.