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Apple Cranberry Pie
•2 cups fresh or frozen cranberries
•1-3/4 cups sugar
•1/3 cup quick-cooking tapioca
•1/4 cup water
•2 teaspoons grated orange peel
•3 cups sliced peeled tart apples
(Optional: 1/2 to 2/3 cup pecans)
•Pastry for double-crust pie (9 inches)
•1 egg white, beaten
•1 tablespoon water
•Additional sugar
•In a large saucepan, combine the cranberries, sugar, tapioca, water and orange peel; let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally.
•Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it.
•Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely. Yield: 8 servings.

This is from Taste of Home. We add pecans to our pie.

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