Contributed by Julia Sheahan.
Ingredients –
– 3 c. diced peeled apples
– 1 o. cranberries
– 1-1/2 c. sugar
– 3 T. MINUTE Tapioca
– 1/4 t. salt
– 1 pkg. (15 ounces) refrigerated pie crust
– 1 T. butter or margarine
Heat over to 400 F. Mix fruit, sugar, tapioca and salt in large bowl. Let stand 15 minutes. Prepare pie crusts as directed on package. Line 9-inch pie plate with one of the pie crusts. Fill with fruit mixture. Dot with margarine. Cut second pie crust into 1/2 inch strips. Arrange in lattice design over fruit mixture. Seal and flute edge. Bake 60 min. or until juices form bubbles that burst slowly. Cool. Makes 8 servings.
