PEACH 'N' CRANBERRY APPLE PIE A flavorful twist on an all-time favorite. Preheat oven to 450 °F | 9-inch pie plate CRUST 1 envelope Pie Crust Mix FILLING 3/4 cup granulated sugar 1/4 cup all-purpose flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 4 cups sliced peeled apples 2 cups fresh or canned sliced peaches, drained 1 cup cranberries, fresh or frozen 1 tablespoon lemon juice 2 tablespoons butter

CRUST: Prepare pastry according to package directions for two-crust pie. Roll out bottom crust and fir into pie plate.

FILLING: Mix together sugar, flour, cinnamon and nutmeg. Combine sugar mixture with apples, peaches, cranberries and lemon juice. Mix well. Fill bottom crust with fruit mixture. Dot with butter. Place top pastry crust over filling. Seal and flute edge. Slash top crust for steam to escape. Place pie on piece of foil to catch any drips. Bake on lower over rack at 450°F for 15 minutes, then reduce temperature to 350°F and bake for 35 to 40 minutes longer or until fruit is tender and crust is golden.

VARIATION: Replace cranberries with blueberries.

Makes about 6 servings.

TIP: Brush top pastry with milk and sprinkle with sugar before baking.

Preparation time: 25 minutes | Baking time: 55 minutes| Freezing: excellent.

Robin Hood Baking Festival Cookbook