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Old-Fashioned Cran-Apple Pie

 Old-Fashioned Cran-Apple Pie
Here's a delicious idea from Janet Morgan-Cavallaro of Pincourt, Quebec—an old-fashioned apple dessert she enhanced with cranberries. "After I went apple picking with our daughter," she recalls. "I took a look at the bushels of fruit we brought home—then raced into our kitchen to try out new ideas, including my pie."—Janet Morgan-Cavallaro, Pincourt, Quebec
6-8 ServingsPrep: 15 min. Bake: 50 min.


  • 2-1/2 pounds tart apples, peeled and sliced
  • 1 cup fresh or frozen cranberries
  • 3/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon aniseed, crushed
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1 egg white
  • 1 tablespoon water
  • 1/4 teaspoon sugar


  • In a large bowl, combine the first seven ingredients; toss well. Line
  • a deep 9-in. pie plate with the bottom pastry. Add filling. Top with
  • a lattice crust, flute edges. Lightly beat egg white and water;
  • brush over crust. Sprinkle with sugar.
  • Bake at 375° for 50-55 minutes or until apples are tender. Cool
  • on a wire rack. Yield: 6-8 servings.