Cranberry Apple Pie

Ingredients:

5 - 6 large, firm, tart apples
1 (12 ounce) package cranberries
1 1/2 cups white sugar
1/3 cup minute tapioca
1 - 9 inch deep dish pie shell
2/3 cup butter or margarine, unsalted
3/4 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 egg

Directions

Defrost and partially bake pie shell according to package directions.

Peel, core, and chop apples into chunks the size of cranberries. Chop cranberries into smaller pieces. Combine apple pieces, cranberries, and sugar in a large bowl. Cover, and let sit approximately 20 minutes. Add tapioca to fruit mixture; let sit 15 to 20 minutes longer, until tapioca has absorbed fruit juice. Fill partially baked pie shell.

To Make Streusel Topping: Combine butter, brown sugar, salt, cinnamon, and flour. Work mixture with fingertips until crumbly. Top the pie with this mixture. Brush exposed pie shell with slightly beaten egg to prevent burning.

Bake at 325 degrees F (165 degrees C) on bottom oven rack until cooked through, 45 to 60 minutes. (Pie tends to drip juice so protect your oven by baking on cookie tin covered with tin foil.)

Makes 1 - 9 inch pie