|Pastry||250 Gram (For Two 9 Inch Two Crust Pies)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sliced pared tart apples||3 Cup (48 tbs)|
|Cranberries||2 Cup (32 tbs)|
Heat oven to 425Â°.
Mix sugar and flour.
In pastry-lined pie pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with apples; dot with butter.
Repeat for second pie.
Cover with top crusts which have slits cut in them; seal securely and flute.
Cover edges with 2 to 3 inch strips of aluminum foil to prevent excessive browning; remove foil 15 minutes before pies are done.
Bake until crusts are brown, 40 to 50 minutes.
(Can be served immediately.) Cool pies until barely warm, 2 hours.
Freeze uncovered until completely frozen, at least 3 hours.
(If you prefer to remove pies from pans for storage, freeze 6 hours.
See Note.) Wrap, label and return to freezer.
1 hour 40 minutes before serving, remove Cranberry-Apple Pie(s) from freezer and unwrap.
(Replace in pan if you have frozen out of pan.) Thaw at room temperature 1 hour.
Heat in 375Â° oven on lowest rack position 35 to 40 minutes.