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. peeled, sliced apples
1 recipe basic pastry
1 tbsp. butter
1 c. whipping cream
1/4 c. sifted powdered sugar
2 tbsp. brandy

In a saucepan, combine cranberries and apple cider or juice. Cook and stir 6-8 minutes or until cranberry skins 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. Set aside to cool.

Meanwhile, prepare pastry dough. On floured surface, roll half of pastry to a 12 inch circle. Line a 9 inch pie plate with the pastry. Trim to 1/2 inch beyond edge of plate. Turn cranberry mixture into pastry-lined pie plate. Dot with butter. Roll out remaining pastry to a 12 inch circle, cut into 1/2 inch strips. Weave strips atop filling to make lattice. Place foil on edges. Bake at 375 degrees for 30 minutes. Remove foil from edge and bake 25-30 minutes longer. Serve with Cream Topping.

CREAM TOPPING:

1 c. whipping cream
1/4 c. sifted powdered sugar
2 tbsp. brandy

Combine above ingredients.