CRUST:

1/2 c. water
1/4 c. butter
2 eggs
1/2 c. buttermilk complete pancake and waffle mix

FILLING:

2 tart cooking apples, cut in thin wedges
2 tbsp. butter
1/2 c. syrup
1/2 c. fresh cranberries or 1/4 c. raisins
1/3 c. pecans, chopped
1/2 tsp. cinnamon (optional)
1/8 tsp. nutmeg (optional)

Preheat oven to 400 degrees. Generously grease a 9 inch glass pie plate. Bring water and butter to a boil in medium saucepan. Add pancake mix, stir until mixture leaves sides of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating well after each addition. Spread batter evenly onto bottom and sides of pie plate. Bake 17-19 minutes or until golden brown. Fill immediately with apple-cranberry (or raisin) filling and cut into wedges to serve. Makes 4 servings.

Filling: Cook apples in butter in 10 inch skillet over medium heat 4 minutes or until almost tender, turning gently occasionally. Add remaining ingredients. Cook 3-4 minutes or just until cranberries begin to pop.