"Becky Crocker's" Fresh Cranberry-Apple Pie

original recipe from the Betty Crocker Cookbook (p. 323)

adapted by Becky Matson 2011

Pastry for 9-inch two-crust pie *I used 2 Pillsbury refrigerated dough crusts

1-3/4 to 2 cups sugar

1/3 cups all-purpose flour

3 cups sliced pared tart apples (2-3 medium) *I used 4 Golden Delicious

2 cups fresh or frozen cranberries *I used approximately 2 cups of fresh cranberries (whatever was left in the bag after I made orange-cranberry bread)

2 tablespoons butter or margarine *I used sweet cream butter, and probably a bit more than 2 T

Heat oven to 425 degrees. Prepare pastry. Stir together sugar and flour. In pastry-lined pie pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with apples; dot with butter. *I combined my apples, cranberries, and sugar mixture in a bowl. I also added several good shakes of cinnamon and a few shakes of nutmeg. I mixed it all around with my hands to make sure everything was coated and then poured into the pie pan, followed by dotting with several (5-6) slim slices of butter. 

Cover with top crust which has slits cut in it; seal and flute. *I used a pizza cutter to cut the second pie crust into strips and made a lattice top over the pie. Cover edge with 2- to 3- inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown. *I discovered that my apples in the center hadn't quite baked after 40 minutes (poke test revealed they were still firm), so I baked it for 2-3 more 10 minute increments. Cool.

I had many rave results during coffee hour at church today and a few requests for me to share this recipe. I hope you enjoy it too!