I have been making this pie to raves since it was published in 1998. Every time I make it, someone asks for the recipe. Good with vanilla ice cream, but not necessary. This weekend I won first prize in a local Harvest Fest dessert contest with this pie. I made it exactly as written, except you don't need to use all the wash nor do you need a full 1/4 C of sugar on the crust.
Yield: 1 (9-inch) pie
- 1 1/2 (15-ounce) packages refrigerated piecrusts
- 1 cup sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 3 large Golden Delicious apples, peeled and sliced
- 1 cup fresh cranberries
- 1/2 cup golden raisins
- 1/2 cup pecan pieces, toasted and chopped
- 3 tablespoons butter or margarine, cut into pieces
- 1 large egg
- 1 tablespoon water
- Vanilla ice cream (optional)
- Fit 1 piecrust into a 9-inch pieplate according to package directions; chill.
- Stir together 3/4 cup sugar, cornstarch, and cinnamon in a large bowl; add apple and next 3 ingredients, tossing well. Spoon into prepared piecrust; dot with butter.
- Unfold another piecrust, and press out fold lines; transfer to top of pie. Fold edges under, and seal by pressing with tines of a fork. Cut an "X" in top of crust for steam to escape.
- Unfold remaining piecrust, and press out fold lines. Cut with a tree-shaped cutter; arrange trees on top of pie.
- Whisk together egg and 1 tablespoon water; brush evenly over top of pie. Sprinkle with remaining 1/4 cup sugar.
- Bake at 400° for 20 minutes; reduce temperature to 350°, and bake 40 minutes. Serve warm, or cool on a wire rack. (To reheat, cover loosely with aluminum foil, and bake at 350° for 20 to 25 minutes.) Serve with vanilla ice cream, if desired.
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