Recipe submitted by: Terri Mcllhon
Yield: 8 servings

Crust

• 1 pkg. refrigerated pie crust, or homemade crust (recipe below)

Filling

• 1/2 cup chopped cranberries

• 1/2 cup raisins

• 1 cup sugar

• 1 tablespoon cornstarch 

• 2 tablespoons water

• 1 tablespoon brandy

• 1 teaspoon vanilla

Fruit

• 3 cups sliced, peeled apples

• 2 cups sliced, peeled pears

• 1/4 cup sugar

• 3 tablespoons cornstarch

• 1/2 teaspoon cinnamon

• 1/4 teaspoon allspice

Topping

• 2 teaspoons sugar

• 1/8 teaspoon cinnamon

• 1 beaten egg white

Homemade Crust 

• 2 cups flour

• 1/2 teaspoon salt

• 1 tablespoon sugar

• 3/4 cup  shortening

• 1 large egg, lightly beaten

• 1 tsp. vinegar

• 3/4 tablespoon cold water

1. Combine dry ingredients; cut shortening in with pastry blender. Combine egg and vinegar in separate bowl; add to flour mixture. Add water, a tablespoon at a time, until you can form a ball. Add small amount of flour to roll out. Be careful to not overhandle dough. 

2. Heat oven to 425 degrees F.

3. For filling, combine cranberries, raisins, sugar, cornstarch and water. Stir, then add vanilla and brandy. 

4. Cook on medium heat until boiling; boil for 3 minutes. Remove from heat and cool.

5. Combine all fruit ingredients; mix in the filling ingredients. 

6. Spoon into crust; top with second crust. Seal edges and flute. Cut slits in top crust; brush with egg white. Sprinkle with sugar/cinnamon mix.

7. Bake for 20 minutes with crust edges covered with foil. Uncover and bake an additional 20 to 25 minutes, or until browned.