CRANBERRY-APPLE PIE

CRANBERRY-APPLE PIE
1 package (2 crust size) pie crust mix
2 tablespoons bourbon water
2 tablespoons cranberries
4 large green apples
1 1/2 cups sugar
1 tablespoon flour
2 tablespoons butter
1/4 cup bourbon
Make pie dough as directed on package, using the two tablespoons
bourbon as part of the liquid, water for the rest. Divide dough in
half, roll out one-half and line a nine-inch pie plate.
Fill with half the fruit. Mix sugar and flour, sprinkle half on fruit.
Add remaining fruit and remaining sugar and flour. Dot with butter.
Roll out second half of crust mixture and cut into one-half inch
strips with a pastry cutter. Twist the strips and crisscross the pie
to make a lattice crust.
Bake in a hot oven (450 degrees) for 10 minutes.
Reduce heat to moderate (350 degrees) and bake 30 minutes longer, or
until crust is browned and apples are tender.
Spoon the one-fourth cup bourbon through the openings in the crust,
shaking the pie gently to distribute it evenly through the fruit.
Serve warm.
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