Cape Cod Apple Pie

Pastry for 9 inch Two-Crusted Pie

1 3/4 cups sugar

1/4 cup flour 1 tsp. Cinnamon

1 tsp. Nutmeg 3 cups pared tart apples (about 3 or 4 medium)

2 tblsp margarine or butter 2 cups cranberries

1/2 cup chopped walnuts

Preheat over 425. Prepare pie crust. Mix sugar, flour, cinnamon and nutmeg. Mix apples and cranberries that have been washed, be sure no stems are present. Coat with sugar/flour and pour into pastry. Sprinkle top of apples and cranberries with chopped walnuts and dot with butter or margarine. Cover with top crust, making slits in top crust. Fold top crust under lower edge, pressing on rim to seal; flute edge. Cover edge with 3 inch strips of aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits, approximately 40 – 50 minutes. Cool.

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