Cran-Apple Pie

pastry for a 9-inch double crust pie
4 cups cored, peeled and sliced tart apples
2 cups fresh or completely defrosted and drained cranberries
3/4 cup brown sugar
1/2 (plus) cup sugar
1/3 cup flour
1 teaspoon freshly ground nutmeg or cinnamon
milk

Preheat oven to 425º F. Cover cookie sheet with foil. Line pie plate with bottom pastry.

Combine all ingredients except milk. Mix well. Pour into prepared pie plate. Cover with top crust. Seal edges and cut several slits in top crust. Paint with milk and sprinkle with sugar.

Place pie on cookie sheet and bake 50 minutes or until golden brown. Cover edges with foil if browning too fast.

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