Cranberry Apple Pie

This is my favorite apple pie! Not too sweet, not too tart. Although, my recipe is more like a guideline for making the pie since I don't really measure anything. The quantities of the ingredients are to my best approximation. You can substitute fresh cranberries for dried but may want to double the sugar added.

Enjoy!

Ingredients

• Bag or approx 8-10, peeled, cored and thinly sliced apples 
• 1 cup dried craisons or cranberries
• 1/2 cup sugar
• 2 tablespoons flour
• 1 1/2 tablespoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon mace
• 1 tablespoon lemon juice
• 2 tablespoons butter, softened

Pastry for double crust pie

• 2 cups flour
• 2/3 cup + 2 tablespoons butter or shortening
• 1/2 teaspoon salt
• approx 4- 5 tablespoons cold water

Directions

1. Pastry for double crust pie.
2. Combine flour, butter and salt with a pastry blender or fork until balls are the size of a large pea.
3. Sprinkle enough cold water to mixture until dough starts to clean itself off sides of bowl as you work and knead the dough.
4. Separate dough into 2 equal balls and roll out each one to fit a 9" pie pan.
5. Preheat oven to 425°F.
6. Combine sugar, flour, and spices in large bowl.
7. Stir in apples and cranberries.
8. Sprinkle lemon juice over mixture and blend.
9. Line pie pan with unbaked pie crust, trim pastry, crimp to edge of pie plate. Fill pie crust with apple mixture and dot with softened butter.
10. Brush crust edge with water and place pie crust top on top of pie, crimp to the bottom crust. Make some slits in the top crust for steam to escape. 
11. Here you can use any remaining pastry for pie decorations. Roll out and cut shapes or use cookie cutter. Then lightly press onto top.
12. Brush top of pie with egg whites for a nice glaze
13. Bake for 15 minutes. 
14. Brush top of pie with egg whites again. 
15. Turn oven down to 350°F and bake for 40 minutes longer or until crust is brown and juice begins to bubble through slits.