Apple-Cranberry Pie (pareve)
Serves 10-12

1 cup self-rising flour
pinch salt
1 stick, (¼ pound) margarine, frozen
5 Granny Smith apples, peeled, cored and cut in thin wedges
1/3 cup dried cranberries
3 tablespoons sugar
2 teaspoons grated lemon rind
1 teaspoon lemon juice
cinnamon to sprinkle

Preheat oven to 350F. Mix the flour and salt in a medium bowl. Grate the margarine on coarse side of grater into the flour mixture. Add enough cold water to work into a stiff ball. Set aside.

Toss the apples, cranberries, sugar, grated lemon rind and lemon juice together. Spoon into a 10-inch pie dish. Sprinkle with cinnamon. On a well-floured board, roll the pastry into a 11-inch round. Place on top of the apple mixture. Fold over the edges and crimp with a fork. Cut three 1-inch slashes in the center of the pastry. Bake in preheated oven for 30 minutes or until golden brown. Serve warm. Top with a scoop of pareve icecream or for a dairy meal, pass a pitcher of heavy cream.

approx. nutrients per 1/2th piece of pie: calories – 152 protein – 1g carbohydrates – 20g

fat – 8g cholesterol – 0mg sodium – 133mg