Thanksgiving Pie

This is another great way to work cranberries into your holiday menus.

2 tablespoons all-purpose flour, divided

2 (9-inch) unbaked piecrusts

1 cup cranberries

cup chopped walnuts

1 medium apple, chopped (1 cup)

cup raisins

1 cup firmly packed brown sugar

½ cup cranberry juice

¼ cup butter

Preheat the oven to 400 degrees. Sprinkle 1 tablespoon of the flour over one piecrust and set aside. In a medium bowl toss the cranberries, walnuts, chopped apples, and raisins. Add the brown sugar, the remaining 1 tablespoon flour, and the cranberry juice and mix well. Pour the filling into the prepared crust and dot with the butter. Cut the remaining crust into ½-inch strips. Place the strips across the pie in a latticework pattern. Bake for 30 to 45 minutes or until the crust is brown and the juices are bubbling.

Makes 8 servings.