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Cranberry Pie

pastry for 2 (9-inch) pie crusts
3 c. fresh cranberries
1 1/2 c. maple syrup
1 Tbsp. flour
1 Tbsp. butter

Roll out half pastry and fit into 9-inch pie pan. Sprinkle with
flour. Add cranberries. Pour syrup over. Dot with butter. Cover
with top crust, sealing edges well. Slit top to let steam out. Bake
15 minutes at 425 degrees. Reduce temperature to 350 degrees and
bake 35 minutes. Serves 6 to 8.

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