Ingredients
Pastry for double-crust pie (9 inches)2 cups fresh or frozen cranberries, coarsely chopped2 medium tart apples, peeled and coarsely chopped1-1/4 cups packed brown sugar2 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1 to 2 tablespoons butter
Preparation
On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan.
In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling.
Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.
