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escape. Bake at 375 degrees for 45 to 50 minutes (cover edges with foil to prevent overbrowning, if necessary). Serve warm or cool. Yield: one 9-inch pie. Cranberry-apple pie Pastry for 9-inch two-crust pie 1 3/4 to 2 cups sugar 1/4 cup all-purpose flour 3 cups sliced pared tart apples (about 3 medium) 2 cups fresh or thawed frozen' cranberries 2 tablespoons margarine or butter
Heat oven to 425 degrees. Prepare pastry. Mix sugar and flour. Alternate layers of apples, cranberries and sugar mixture in pastry-lined pie plate, beginning and ending with apples. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is browm and juice begins to bubble through slits in crust, 40 to 50 minutes. Serve with ice cream if desired. Chocolate chip apple pie 4 cups peeled and sliced apples 1/3 cup sugar 1 tablespoon flour 1/2 teaspoon cinnamon One 9-inch unbaked pie shell 1/3 cup milk chocolate chips 1 cup biscuit mix 1/4 cup brown sugar 1/4 cup butter or margarine 1/2 cup chopped unsalted peanuts Combine apples, sugar, flour and cinnamon, tossing to blend thoroughly. Pour into crust. Sprinkle chocolate chips over apples. Combine biscuit mix and brown sugar. Cut in butter until mixture is crumbly. Add peanuts and sprinkle over apples. Bake at 350 degrees F. until golden brown, about 35 to 40 minutes. Cool pie slightly before servings. Makes 6 to 10 servings.
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