1 3/4 All-Purpose Flour
1/4 Tart Apples
3 Fresh Cranberries
2 Frozen Cranberries
Heat oven to 425º.
Mix sugar and flour.
Arrange half of the apples in pastry-lined pie plate.
Top with cranberries.
Sprinkle sugar mixture over cranberries.
Top with remaining apples.
Dot with margarine.
Cover with top crust that has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust.,
Serve warm with ice cream if desired.