- 2 Cups frozen or fresh cranberries
- 1/4 Cup orange juice
- 1 Cup (7 ounces) plus 1 tablespoon sugar
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon table salt
- 1/4 Cup water
- 1 Tablespoon cornstarch
- 3 1/2 Pounds sweet apples (7 to 9) *
- 1 Recipe Foolproof Pie Dough
- all-purpose flour for counter
- 1 egg white
- Sweet apples are a good foil for the tart cranberries. We especially like Golden Delicious, Jonagold, or Braeburn when sweet baking apples are required.
Prepare Cranberry Filling
1. Bring 2 cups fresh or frozen cranberries, 1/4 cup orange juice, 1⁄2 cup sugar, 1/4 teaspoon cinnamon, and 1⁄4 teaspoon table salt to boil in medium saucepan over medium-high heat.
2. Cook, stirring occasionally and pressing berries against side of pot.
3. Continue cooking until berries have completely broken down and thickened to jammy consistency, 10 to 12 minutes. (Wooden spoon scraped across bottom should leave clear trail.)
4. Remove pan from heat and stir in 1/4 cup water.
5. Cool mixture to room temperature, about 30 minutes.
Prepare Apple Filling
6. Use vegetable peeler to remove peels from 3 1/2 pounds sweet apples.
7. Cut away four sides of apples, leaving behind core. Discard cores.
8. Turn each piece of apple on flat side and cut into 1/4-inch-thick slices.
9. Mix 1⁄2 cup sugar, remaining 1⁄4 teaspoon cinnamon, remaining 1⁄4 teaspoon salt, and 1 tablespoon cornstarch in large microwave-safe bowl.
10. Add apples and toss to combine.
11. Microwave on high power, stirring every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes.
12. Cool to room temperature, about 30 minutes.
Roll Out Dough
13. Lay one disk of dough on generously floured counter and roll dough outward from its center into 12-inch circle.
14. Between every few rolls, give dough a quarter turn to help keep circle nice and round.
15. Toss additional flour underneath dough as needed to keep it from sticking to counter.
16. Loosely roll dough around rolling pin.
17. Gently unroll dough over 9-inch pie plate, letting excess dough hang over edge.
18. Cover with plastic wrap and refrigerate for 30 minutes.
19. Roll other disk of dough into 12-inch circle on generously floured counter.
20. Transfer dough to parchment-lined baking sheet.
21. Cover dough with plastic wrap and refrigerate for 30 minutes.
22. Adjust oven rack to lowest position and place foil-lined rimmed baking sheet on rack.
23. Heat oven to 425 degrees.
24. Transfer cooled cranberry mixture to dough-lined pie plate and spread into even layer.
25. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.
26. Loosely roll second piece of dough around rolling pin and gently unroll it over pie.
27. Using scissors, trim all but 1/2 inch of dough overhanging edge of pie plate.
28. Press top and bottom crusts together.
29. Tuck edges of dough underneath.
30. Crimp dough evenly around edge of pie, using your fingers.
31. Cut 4 vent holes in center of top crust with paring knife.
32. Lightly beat 1 egg white in small bowl.
33. Brush crust with egg white.
34. Sprinkle with remaining 1 tablespoon sugar.
35. Place pie on heated baking sheet.
36. Bake until the crust is golden, about 25 minutes.
37. Reduce oven temperature to 375 degrees.
38. Rotate baking sheet.
39. Continue to bake until juices are bubbling and crust is deep golden brown, 25 to 30 minutes longer.
40. Let pie cool on wire rack until filling has set, at least 2 hours.