To promote more creative uses for cranberries in dessert recipes, Ocean Spray recently sponsored a ''Cranberry Challenge'' among Plymouth restaurants. The winning entry was Cranberry-Apple-Walnut Pie baked by Michael Digravio, chef at Station One Restaurant in Plymouth, Mass. Cranberry-Apple-Walnut Pie 6 large, fresh Cortland apples, peeled and sliced 2 cups coarsely chopped cranberries 1/2 cup chopped walnuts 1 cup sugar 3 tablespoons flour 1 teaspoon nutmeg 1 teaspoon cinnamon 3 tablespoons all-purpose flour 3 tablespoons butter 2 tablespoons sugar
Toss first seven ingredients in a large bowl to mix well. Spoon into a 10 -inch unbaked pie shell. Then mix flour, butter, and sugar and crumble over the cranberry-apple mixture. Place in 450 degree F. oven for 15 minutes. Lower heat to 350 degrees F. for 30 minutes. Remove pie from oven and cool. Pie Dough 1 1/4 cups all-purpose flour 1/2 cup vegetable shortening 1/4 teaspoon salt 1/4 cup ice water
Mix flour, vegetable shortening, and salt. Add water slowly and work crust with a fork or a pastry blender. Refrigerate 30 minutes before rolling out.