We reached back into our files of all-star recipes for this one submitted by reader Ruth Greene. Lining the crust with toasted walnuts gives the pie a delectable crunch.
1 cup fresh or frozen cranberries
1 cup golden raisins
2 cups roughly chopped peeled tart apples, such as Granny Smith
2 tablespoons cornstarch
2 tablespoons butter, cut into small pieces
Zest of 1 orange
1/3 cup orange juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground allspice
3/4 cup plus 2 tsp. sugar
1 double-crust pie shell, homemade or store-bought (for a crust recipe, see sunset.com/piedough)
1 cup toasted walnut pieces
1 tablespoon whole milk
Sweetened whipped cream
How to Make It
Preheat oven to 425°. Put cranberries, raisins, apples, and 3/4 cup water in a medium saucepan. Heat over high heat until boiling and fruit starts to soften, about 4 minutes.
Mix cornstarch with 1/4 cup cold water. Stir into boiling fruit; mixture will thicken slightly. Remove from heat and add butter, zest, juice, spices, and 3/4 cup sugar.
Line a 9-in. pie pan with one of the crusts. Sprinkle crust evenly with walnuts, pressing gently so they adhere to dough. Fill crust with fruit mixture. Lay second crust over the top. Crimp edges to seal and cut a few decorative steam holes in top crust. Brush with milk and sprinkle with remaining 2 tsp. sugar.
Set pie on a foil-lined baking sheet and put on bottom rack of oven. Bake 10 minutes, then reduce oven temperature to 375°. Bake until golden brown and juices are bubbling around edge, 35 to 45 minutes total (check halfway through and cover rim with foil if crust is getting too dark). Let cool 30 minutes before cutting. Serve with whipped cream.