Give thanks for fall fruit with a tart and tangy mix of cranberries and apples. Pile ‘em high into a buttery pie crust and dig in!
|2 pie crusts (1 master pie crust recipe), one rolled to fit a 9-inch pie pan||3 Tbs cornstarch|
|2 lbs apples||1/4 tsp allspice|
|1/2 lb fresh cranberries||1/4 tsp cinnamon|
|1 Tbs fresh lemon juice||1/4 tsp kosher salt|
|2 tsp vanilla extract||Heavy cream and sugar (optional)|
|1 cup (7 oz) sugar|
Preheat the oven to 425 and blind-bake one 9-inch pie crust for 10-12 minutes, until the crust is no longer shiny and raw in the center. Cool on a wire rack while you make the filling.
Peel, core, and slice the apples into 1/4 inch-thick slices. Toss with the cranberries, lemon juice and vanilla in a large bowl.
Whisk the sugar, cornstarch, allspice, cinnamon and salt together to remove any lumps.
Stir the dry ingredients into the fruit until evenly distributed, and pour into the pie crust.
Roll out the second pie crust and slice into 1-inch strips for lattice if desired. Top the pie with the second pie crust, making slits in the crust for steam to escape if not weaving a lattice pattern.
Brush the top crust with heavy cream and sprinkle with raw sugar if desired. Bake for 15 minutes, then reduce the oven temperature to 350 and bake for 45 minutes more, until the filling is bubbling and the crust is golden brown. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.
Cool the pie completely on a wire rack before serving.
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