1 to 1 1/4 c. sugar
3 tbsp. quick cooking tapioca
1/2 tsp. cinnamon
1/4 tsp. grated orange peel
2 c. cranberries
1/4 c. honey
1 tbsp. water
3 c. thinly sliced, pared apples
2 c. sifted all-purpose flour
1 tsp. salt
3/4 c. shortening
1/4 c. water
1 tbsp. butter

Mix together sugar, tapioca, cinnamon and orange peel in saucepan. Add cranberries, honey and 2 tablespoons water. Stir over medium heat until mixture boils and cranberries begin to burst. Remove from heat and add apples. Cool while making pastry.

Combine flour and salt. Cut in shortening until uniform but coarse. Sprinkle with 1/4 cup water, toss with a fork and press into ball. On lightly floured board, roll out half the pastry 1 1/2 inch larger than inverted 9 inch pie plate. Fit into plate and trim 1/2 inch beyond edge. Add fruit filling and dot with butter. Roll out remaining pastry, cut into 10 strips about 1 1/2 inches wide, using a knife or pastry wheel. Arrange pastry strips in a lattice on top of fruit. Seal strips to edge, fold under and press together to make a rim. Bake in 400 degree oven for 45 minutes, or until apples are tender. If pie begins to bubble over, place aluminum foil under pie. Serve warm.

My father, George Douglass, was fond of Cranberry Pie. For many years, on Thanksgiving, I tried different recipes, until I found this one. It is a favorite pie of the whole family.