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Apple Cranberry Pie

1/2 cup sugar
1 can (21 oz.) apple pie filling
1 pkg. (16 oz.) fresh cranberries
3 tbsp. butter
1/2 tsp. ground cloves
dough for a double crust pie

Roll out half of dough on a lightly floured surface and line a 9-inch pie plate. Fill with apple pie filling then top with the cranberries. Combine sugar and cloves then sprinkle this mixture over the top of the cranberries. Dot with small pieces of butter. Roll out the remaining half of dough and place on top of pie. Seal edges and flute to make a pretty edge. Cut slits in top of pie or puncture in various locations with a fork. Place foil on edge of pie to prevent the dough from getting too brown.

Bake at 375 degrees for 25 minutes, remove foil and bake for an additional 25 minutes or until crust is golden brown. Serves 6 to 8.

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