You'll also notice that many measurements are given as a range (like the 1-1/2 to 2 cups sugar). These are all about "to your tastes", as well as like if your apples are especially tart or you like more or less raisins in things, etc. Oh, and several recipes I looked thru also added a measure of chopped walnuts or pecans, up to about 1 cup. Not in mine, but it could be optional if you like them.
12 oz bag cranberries – chopped (cut in half is fine, if you have the patience)
1-1/2 to 2 cups raisins
1 to 2 cups thinly sliced apples, enough to finish filling your pie crust
1 tsp. vanilla
1-1/2 to 2 cups sugar
2 to 4 tsp.. flour (or 3 tbsp quick tapioca)
Mix fruits and vanilla.
Mix dry ingredients.
Sprinkle 2 tbsp dry on pie shell.
Mix dry ingredients with the fruit mix, allow to sit at least 15 minutes and then put in pie shell (taste test before putting into pie shell, in case you need the higher amount of sugar after all)
Dot with 2 tbsp. butter.
Cover with lattice crust – needs lattice for ventilation. Bake at 475°F for 15 minutes, lower heat to 350°F for 35 minutes.
Good cold (do refrigerate) or hot/warm with ice cream....
Dr. Maggie
(11/26/06)
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