Cranberry Apple Pie

I had a lunch demonstration at my house this last Thursday.  The demonstration was all about pie because one lady wanted to learn how to make a pie.   We used the Butter Pie Crust recipe for the crust.  I have had this recipe for a while I got it from my mom.  We love it - it's not a real sweet pie - it's good.

2 c. sugar

1/4 c. cornstarch

1/4 c. orange juice

1/2 tsp. cinnamon

1/2 tsp. apple pie spice

1/8 tsp. nugmeg

1/4 tsp. lemon juice

4 c. sliced, peeled tart apples

2 c. fresh or frozen cranberries

pastry for double-crust pie

2 tbsp. butter

In a large bowl, combine the first seven ingredients.  Add apples and cranberries; toss gently.  Line a 9" pie plate with bottom pastry.  Add filling dot with butter.  Roll the remaining pastry to fit top of pie.  Cut vents in pastry, using a small apple cutter if desired.  Place over filling; seal and flute the edges.  Bake at 425F for 10 minutes.  Reduce heat to 350F to bake for 50 minutes longer or until crust is golden brown and filling is bubbly.  Be sure to put a cookie sheet under pie plate to catch juices that bubble out.

**Note:  because I used a butter crust I didn't dot the top of the filling with butter and I really liked it.