Recipe: Cranberry-Apple-Nut Pie

Cranberry-Apple-Nut Pie
rec.food.veg/Jan Reese/1992

Pastry for two crust 9-inch pie
2 cups chopped cranberries
2 cups chopped, peeled apple
2 tbsp quick cooking tapioca
1 to 1 1/2 cups sugar
1/2 cup chopped nuts
1/4 tsp cinnamon

In a large mixing bowl, combine cranberries, apple, sugar, nuts, tapioca and cinnamon. Let stand for 20 minutes.

Turn cranberry mixture into a 9-inch, pastry-lined pie plate. Adjust top crust; seal and flute edges. For a fancy finish, flute edge loosely. Using a fork, press fork tines into each rounded flute. Cut vents in top crust. Brush top crust with milk and sprinkle with sugar, if desired. Cover edge of pie with foil to prevent overbrowning.

Bake at 375 for 25 minutes; remove foil. Bake for 20-30 minutes more or until golden.