2 c. fresh cranberries, chopped
2 c. chopped, peeled apples
1 to 1 1/2 c. sugar
1/2 c. chopped nuts
2 tbsp. quick-cooking tapioca
1/4 tsp. ground cinnamon
Pastry for 9-inch, double crust pie

In a large bowl, combine first 6 ingredients. Let stand 20 minutes. Turn cranberry mixture into a 9 inch pastry-lined pie plat. Adjust top crust; seal and flute edges. Cut vents in top crust.

Brush top crust with milk and sprinkle with additional sugar, if desired. Cover edge of pie with foil to prevent overbrowning. Bake in 375 degree oven for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until golden. Makes 1 pie.