Caramel Apple Cherry Pie

By BearForce

Ingredients

• Cranberry Compote:
• 2 Pie Crusts (one for the shell; one for the decorative cutouts)
• 1 12-oz. bag fresh cranberries
• 1 cup sugar
• 1/4 cup orange juice
• 2 tsp. finely shredded orange peel
• 20 fresh sweet cherries, pitted
• Caramel Apple Filling:
• 8 tart baking apples such as Granny Smith, peeled, cored, and sliced
• 2 Tbsp. lemon juice
• 1 tsp. finely shredded lemon peel
• 1 cup packed dark brown sugar
• 1/4 cup flour
• 1 tsp. ground cinnamon
• 2 Tbsp. butter
• 1/4 cup whipping cream
• 1 tsp. vanilla extract
• 1 egg
• 2 Tbsp. coarse sugar

Preparation

Step 1

Compote: In a small saucepan combine cranberries, sugar, orange juice, orange peel, and a pinch of salt. Cook over medium heat until the cranberries begin to burst and mixture begins to thicken, stirring occasionally. Carefully stir in cherries. Remove from heat.

Filling:

1. Gently toss apples, lemon juice, and lemon peel. In a small bowl, stir together brown sugar, flour, cinnamon, and 1/2 tsp. salt. Sprinkle over apples; stir gently to coat.

2. In a large pot melt butter over heat. Add apple mixture. Cook about 5 minutes, stirring frequently. Add whipping cream and vanilla. Continue cooking, stirring often, until juices thicken and apples are tender, about 5 minutes. Remove from heat; cool completely.

3. Preheat oven to 375 degrees. Bake pie crust for 20 minutes or until lightly golden brown. Cool and reduce oven to 350 degrees.

4. Using a slotted spoon, spoon 1/3 of the cranberry mixture into the bottom of the prebaked crust. Layer half the apple mixture on top of the cranberries. Spoon another third of the cranberry mixture on top of the apples in random dollops. Spoon over remaining apples. Spoon remaining cranberry mixture on top in random dollops, leaving ockets of apple visible on top. Leave the flat edge of the crust free from filling.

5. Whisk together egg and 2 Tbsp. water; gently brush on edge of crust. Place pie crust cutouts on the edge, pressing gently to adhere. Place remaining cutouts on top of filling; brush with egg wash. Sprinkle with sugar.

6. Bake pie for 40 minutes. Cover edges with the foil; bake 10 to 15 minutes more or until crust is deep golden brown and filling is bubbly. Cool on wire rack for at least 3 hours before serving.