Apple-Cranberry Pie

This is a very pretty pie. The tart cranberries go well with the sweet apples and honey. Try Apple-Cranberry Pie a la mode with a little cinnamon ice cream, and relax.

INGREDIENTS:

• 2 tablespoons cornstarch or arrowroot
• 3 tablespoons cold water
• 2 cups cranberries (fresh or frozen, cleaned)
• 1/2 cup honey
• 4 medium-sized tart apples, peeled, cored, and sliced
• 1 tablespoon freshly squeezed lemon juice

INSTRUCTIONS:

1. Make pastry dough.
2. Dissolve the cornstarch or arrowroot in the cold water.
3. In a saucepan, combine cranberries, honey, and apples. Bring the mixture to a boil, and then reduce the heat to a simmer. Simmer, stirring occasionally, for 4 to 5 minutes or until cranberries begin to pop.
4. Stir the cornstarch mixture into the cranberry-apple mixture and simmer, stirring for 1 minute or until it begins to thicken. Transfer to a bowl and let it cool.
5. Preheat oven to 425°.
6. Roll out the bottom crust. Line a 9-inch pie pan with the prepared dough, cutting off any dough extending beyond the edge of the pie pan. Pour the cooled filling into pie shell.
7. Roll out top crust and lay it over the fruit. Cut the dough, leaving a V^-inch overhang. Take the top crust and fold it under the bottom crust, pressing them together to form a seal. After the crust is folded under, flute the edge with your fingers or press the edge with a fork. Slit the top crust with a knife to allow steam to escape.
8. Bake for 20 minutes, and then reduce the temperature to 350°, and bake for an additional 20 minutes.
9. Let cool before serving.