Apple Pie with Dried Cranberries
rec.food.cooking/rdyoung/1998
Makes 6 to 8 servings

pastry crusts for 9-inch pie
8 cups peeled, cored, and thinly sliced apples (gravenstein, jonathan, pippin, or granny smith)
1/4 to 1/3 cup dried cranberries
1 tbsp lemon juice
1 cup sugar
3 tbsp cornstarch
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 tbsp butter or margarine
milk

Preheat oven to 425F. Prepare pastry and refrigerate while making filling.

Place apple slices in a large bowl. Sprinkle with lemon juice, sugar, cornstarch, cinnamon, and ginger. Stir to blend well. Set aside.

Roll out bottom crust and place in 9-inch pie pan. Add apple filling, mounding a little in the center. Pour in any juice remaining in bowl. Dot with butter.

Cover with top crust and seal. Cut vents in center of top crust. Brush lightly with milk (I like to sprinkle a little sugar on the crust at this point). Cover rim of pie with aluminum foil to prevent over browning. Set on a rimmed baking sheet and place on lowest rack in oven.

Bake for 30 minutes. Remove foil and continue baking for 20 to 30 minutes or until apples are fork-tender. Let cool on rack. Serve warm, room temperature, or cold.