2 tablespoons Minute Tapioca
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups cranberries, ground
2 1/4 cups chopped, pared apples
Pastry for 2-crust, 9-inch pie
1 tablespoon butter

Preheat oven to 425°F.

Combine tapioca, sugar, salt and fruits. Line a pie pan with half of the pastry rolled out to 1/8-inch thickness. Roll the remaining pastry out to a circle of the same thickness.

Starting at the center, cut with knife or pastry wheel into a continuous circular strip about 1/2-inch wide.

Fill pie shell with fruit mixture and dot with butter. Arrange a swirl of pastry on top of the filling. Bake in preheated oven for 45 minutes or until the syrup boils up with heavy bubbles that do not burst.