Apple Berry Pie

15 oz. pkg refrigerated pie crusts

3 c. apples, peeled, cored, sliced

1/4 c. pecans or walnuts, chopped

3 T. flour

1/4 t. nutmeg

16 oz. whole berry cranberry sauce

1 t. flour

1/2 c. sugar

1/4 c. raisins

1/2 t. cinnamon

2 T. margarine or butter, melted

Heat oven to 425. Prepare crusts as directed for 2 crust pie. Cut 2nd crust into 6-8 wedges. Set aside. Combine sugar, nuts, raisins, butter, spices, 3 T. flour, and cranberry sauce. Mix lightly. Add apple slices and stir gently to combine. Spoon into crust lined pie plate. Arrange pie crust wedges over filling, points of wedges meeting in center. (Do not overlap) Fold outer edge of each wedge under bottom crust. Flute. Bake 40-50 minutes until crust is golden brown and apples are tender. Yields 6-8 servings. 

*Cover edge of crust with foil during last 10-15 minutes to prevent burning.