CRUST:

2 c. flour
1 tsp. salt
3/4 c. Crisco shortening
1 egg yolk
7 tbsp. milk

FILLING:

3 c. Gravenstein apples, chopped
2 c. cranberries, chopped
1 3/4 c. sugar
2 tbsp. flour
1/2 tsp. cinnamon
1 tsp. butter
3 tbsp. light cream

Preheat oven to 425 degrees. For crust, combine flour and salt in mixing bowl. Cut in shortening with pastry blender or 2 knives until mixture is uniform. In separate bowl, mix egg yolk and milk. Gradually add milk mixture to flour, cutting in with knife.

When milk has been added, work dough into firm ball. Divide dough in half. On lightly floured surface, roll bottom crust into circle 1 inch larger than an inverted 9 inch pie pan. Gently lift dough into pan. Trim edge even with pan.

FOR FILLING: Combine apples and cranberries in mixing bowl. In separate bowl, combine sugar, flour and cinnamon. Add to apple mixture and mix well. Spoon apple mixture into unbaked crust. Dot with butter.

Roll top crust into 11 inch circle. Place over filling. Trim 1/2 inch beyond edge of pie. Fold top edge under bottom crust; flute edge. Cut slits in top crust to allow steam to escape. Brush with light cream. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and cook an additional 45 minutes. Cool and serve. Serves 8.