Cranberry Apple Pie
McIntosh or Empire apples are best for this pie. Prep: 40 minutes; Chill: 10 minutes; Bake: 1 hour; Stand: 1 hour.
Yield: Makes 1 (9-inch) pie (about 8 servings)
- Easy Piecrust
- 2 cups fresh cranberries, rinsed and drained
- 3 large apples (about 1 3/4 pounds), peeled and thinly sliced
- 1/4 cup apple cider
- 2 tablespoons dark rum
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of ground nutmeg
- Pinch of ground cloves
- 2 tablespoons unsalted butter, cut into small pieces
- 1. Roll half of Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan. Roll remaining dough about same thickness and size; place on a baking sheet. Chill both piecrusts in freezer 10 minutes.
- 2. Preheat oven to 375°. Combine cranberries and next 3 ingredients in a large bowl, and toss to coat. Add 1 cup sugar and next 5 ingredients, and toss to coat. Pour mixture into chilled piecrust in pie plate; dot with butter.
- 3. Cut chilled dough on baking sheet into 1/2-inch strips. Place 5 to 7 strips over filling in one direction; add remaining strips in perpendicular direction, folding back alternating strips in a crisscross fashion. Trim strips even with edges of crust; fold edges under, and crimp. Place pie on a foil-lined rimmed baking sheet; brush pastry with egg wash, and sprinkle with sugar, if desired. Bake at 375° for 1 hour to 1 hour 10 minutes or until filling is bubbling and crust is golden brown. (If top is browning too quickly, lightly shield with aluminum foil.) Let cool about 1 hour before slicing. Garnish, if desired.
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