- 120 mins
- 175 mins
Ingredients
- 1 recipe double-crust pie dough
- 3 1/2 lbs. firm sweet apples*, peeled, cored and sliced 1/4-inch thick
- 1/2 cup plus 1 Tbsp. sugar
- 1/4 cup packed light brown sugar
- 1/2 tsp. grated fresh lemon zest
- 1/4 tsp. salt
- 1/8 tsp. ground cinnamon
- 2 tsp. fresh lemon juice
- 2 cups fresh or frozen cranberries
- 1/4 cup orange juice
- 1/2 cup sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup water
- 1 lightly beaten egg
- Sweet Apples: Golden Delicious, Jonagold, Braeburn
Preparation
Step 1
Toss the apples, ½ cup of the granulated sugar, brown sugar, lemon zest, salt and cinnamon together in a large bowl. Transfer to a Dutch oven, cover and cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but still hold their shape, 15-20 minutes. Transfer the apples and their juice to a rimmed baking sheet and let cool to room temperature, about 30 minutes.
Cook the cranberries, orange juice, ½ cup sugar, ¼ teaspoon cinnamon and ¼ teaspoon salt in a medium saucepan over medium high heat, stirring often, until the berries have broken down and the juice has a jam–like consistency, 10-12 minutes. Off the heat, stir in ¼ cup water and cool to room temperature.
Preheat oven to 425 degrees and adjust oven rack to lowest position. Line a baking sheet with foil and place in oven to preheat.
Drain the cooled apples thoroughly through a colander, reserving ¼ cup of the juice. Stir the apple juice with the lemon juice. Spread the cooled cranberry mixture over the bottom of the pie and then add the apples, mounding them slightly in the middle. Drizzle with the lemon juice mixture. Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie. Trim, fold and crimp the edges, and cut 4 vent holes in the top. Brush the crust with a beaten egg and sprinkle with sugar.
Place the pie on the heated baking sheet and bake for 25 minutes until the crust is golden. Reduce heat to 375 degrees, rotate the baking sheet and bake for another 25 to 30 minutes, until the juices are bubbling and the crust is a deep golden brown. Cool on a wire rack for 2 hours to let the filling set.