Apple Cranberry Pie

• 2 cups water
• 8 cups sliced cooking apples
• 1 cup dried cranberries
• ½ teaspoon nutmeg
• 2½ cups soy-flour blend
• ½ teaspoon salt
• ½ cup margarine
• ½ cup shortening
• 6–7 tablespoons ice water
• ¾ cup sugar
• ⅓ cup soy-flour blend
• 2 tablespoons soymilk
• 1 teaspoon decorator sugar

Bring 2 cups water to boil in large saucepan. Add sliced apples and cranberries; simmer about 4 minutes; remove from heat and drain.

Prepare pastry crust. In large mixing bowl, blend 2½ cups soy-flour blend and salt. Add margarine and shortening and cut-in to blend until coarse mixture. Gradually add ice water, and blend until mixture forms a ball. Roll half of dough into a circle and fit into 9-inch pie plate.

In a large mixing bowl, blend ¾ cup sugar and ⅓ cup soy-flour blend; add apple–cranberry mixture, and combine thoroughly. Place mixture into pastry-lined pie plate. Roll remaining dough into circle and cover pie; seal and pinch edges. Brush top of pastry crust with soymilk, and sprinkle with decorator sugar. Bake at 375 F for 35–40 minutes until golden brown. Makes one pie