Cranberry-Apple Pie, a touch of color and tartness…

Who can resist a freshly baked pie? Earlier this week I made a pie that combines two classic autumn flavors: cranberries and apples. This is a delicious twist to the traditional apple pie! The touch of color and tartness sets this pie apart from the classic apple pie standby.

The end result is a wonderful dessert worthy of any friends and family get together. Enjoy!

Cranberry-Apple Pie

Ingredients:
Basic Pie Crust - below

Filling:
6 large Golden Delicious apples, cored, peeled and cut slices
1 cup whole cranberries, fresh or frozen
1½ tablespoons orange zest
1¼ cup sugar
3 tablespoons all-purpose flour
⅛ teaspoon salt
1 egg, beaten
1 tablespoon milk

Directions:
Preheat oven to 400 degrees F.
With prepared dough, line a 9-inch pie pan with one round and refrigerate both pan and second round until ready to fill.

In a large bowl, combine the apple slices, cranberries, orange zest, sugar, flour and salt; toss until well mixed. In a small bowl, beat egg and milk together to use as a wash for the crust.

Remove the crust from refrigerator and fill with filling. Brush the edges with the egg wash and cover with the second round, lightly pressing the edges together. Trim any overhang and crumb decoratively to seal. Brush the top crust with egg wash, avoiding the decorative edge (it tends to brown more quickly).

Make 3 slashes in the top to vent. Place pie pan on the middle shelve of the preheated oven and place a large baking sheet on the bottom serve to catch any drippings.

Bake for 1 hour, or until crust is golden brown. Cover pie with a loose piece of foil the last 10 to 15 minutes to avoid over browning. Cool pie on a wire rack for 25minutes before cutting.
Serve warm.

Makes 1 nine-inch pie

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Basic Pie Crust

Ingredients:
2¼ cups all-purpose flour
1 teaspoon salt
⅔ cup very cold unsalted butter, cut up
4½ tablespoons ice water

Directions
In a bowl combine the flour and salt. Add the butter or shortening and work it through with your hands until the mixture resembles coarse crumbs.

Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands just until you have a smooth ball of dough. (Don't over-handle the dough.) Wrap in plastic and refrigerate for 20 minutes.

Remove the dough from the refrigerator, and place on a floured surface. If you're making 2 crusts, cut the dough in half and put the second half back in the refrigerator.

For each crust, roll out the dough on a floured surface into a circle about 14 inches in diameter and ⅛- inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border. Fill and bake as directed in the recipe.