3 c. fresh or frozen cranberries
3/4 c. apple cider or juice
1 1/2 c. sugar
1/4 tsp. ground mace
3 tbsp. cornstarch
2 1/2 c. sliced apples
1 tbsp. butter

TOPPING:

1 c. whipped cream
1/4 c. powdered sugar
2 tbsp. brandy
Pastry for 2 crust pie

In saucepan combine cranberries and apple cider. Cook and stir 5 to 8 minutes, until skins on cranberries pop. Combine sugar, cornstarch and mace. Stir into hot cranberries. Cook quickly, stirring constantly, until mixture thickens and bubbles. Remove from heat. Stir in apples and set aside to cool.

Line pie pan with bottom pastry and turn cranberry mixture into pastry. Dot with butter. Place lattice strip top over fruit mixture. Bake at 375 degrees for 30 minutes with foil over edge of pastry. Remove foil. Bake 25 to 30 minutes more, until crust is golden brown.