Apples, cranberries, and a little crushed pineapple make the filling for this pie.
- 1 cup chopped cranberries
- 1 1/2 cups chopped tart apples
- 1/4 cup crushed pineapple
- 1 cup sugar
- dash salt
- pastry for 2-crust pie
Combine cranberries, apples, pineapple, sugar, and salt; cover and let stand 2 hours. Pour into a 9-inch pastry-lined pie plate. Cover with top crust, seal, and crimp edges. Cut small vents in top of pie. BAke at 450° for 10 minutes. Reduce heat to 350° and bake 30 minutes longer, until nicely browned.