Therapy Bits

Apple Cranberry Pie
2 cups fresh or frozen cranberries
1 3/4 cups sugar
1/3 cup quick-cooking tapioca
1/4 cup water
2 teaspoons grated orange peel
3 cups thinly sliced peeled tart apples
Pastry for double crust pie
1 egg white, beaten
1 tablespoon water
Additional sugar
In a saucepan, combine the cranberries, sugar, tapioca, water and orange peel. Bring to a boil; stirring occasionally. Remove from the heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally. Meanwhile, line a 9 inch pie plate with the bottom crust. Trim pastry to 1 inch beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Beat together egg white and water until foamy; brush over lattice top. Sprinkle with sugar. Cover edges loosely with foil. Bake at 375 degrees for 20 minutes. Remove foil; bake for 25 to 35 minutes longer, or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Makes 6 to 8 servings.