Pastry for a 2 crust pie
3 c. apples
1 1/2 c. sugar
1/4 tsp. salt
1/2 c. boiling water
3 tbsp. tapioca
1 c. whole cranberries
2 tsp. lemon juice
2 tbsp. butter
1 egg, beaten

Roll out 1/2 of pastry on a floured surface into an 11 inch circle. Use it to line a 9 inch pie plate. Refrigerate with rest of pastry until ready to use. Preheat oven to 400 degrees. Wash cranberries, removing stems. In a 3 1/2 quart saucepan, combine tapioca, sugar, salt, lemon juice, and water. Stir in cranberries. Cook, covered, over medium heat until cranberries start to pop (about 10 minutes). Remove from heat.

Add butter; cool 5 minutes. Meanwhile, roll out the other 1/2 of pastry into an 11 inch circle. With knife or pastry wheel, cut circle into 8 (1/2 inch) wide strips. Add apples to cranberry mixture. Turn into pie shell. Moisten edge of shell with cold water. Arrange 4 strips 1 inch apart across filling; press ends to rim of pastry. Place 4 strips across first strips at right angles to make lattice. Press ends to rim of shell. Fold overhangs of lower shell over the ends of strips to make a rim. Crimp rim decoratively. Lightly brush pastry with egg.

Bake 45 to 50 minutes or until nicely browned. Cool partially on wire rack. Serve slightly warm.