1989 APPLE CRANBERRY PECAN PIE

4 cups tart apples, pared and sliced
3/4 cup brown sugar
1/4 cup sugar
1/3 cup flour
1 teaspoon cinnamon
3/4 cup chopped pecans
Juice of half a lemon
8-oz. can whole or chopped cranberries (or 1 can of blueberries, drained)
2 tablespoons of butter or margarine OR 1/4 cup shredded cheddar cheese (or more if desired)
1 red apple, sliced very thin, not peeled
Pastry for two-crust pie

Topping:
1 cup heavy cream
1 teaspoon sugar
1/8 teaspoon cream of tartar

In a large bowl combine sugars, flour, cinnamon and pecans. Add the fruit, mix well and turn into a 9-inch pastry-lined pan. Sprinkle cheese over the top, or top with bits of butter or margarine.

Cut the top pastry in strips and make lattice work on top of the pie.

Brush the top crust with egg and bake at 425 degrees for 40 minutes or until golden brown. Cool. Beat cream with a teaspoon of sugar and cream of tartar. Top pie with the whipped cream. Put apple slices, brushed with lemon juice, skin side up in the whipped cream.