Apple-Cranberry Pie

 No clever prose for this one, my dears.  This one was requested for Thanksgiving, and while I'm skimming it by the hair of my chinny chin chin, I hope you will still be able to make it.  Because cranberries and apples, always excellent.  And this comes from last year's pie night winner, and she seriously knows pies.

Apple-Cranberry Pie (print recipe)

8 oz. (2 cups) fresh or frozen cranberries

1/4 c orange juice

1 c plus 1 Tbsp sugar

1/2 tsp ground cinnamon

1/2 tsp salt

1/4 c water

1 Tbsp cornstarch

3 1/2 lbs Golden Delicious apples, peeled, cored,and sliced 1/4 in thick

1 recipe double-crust pie dough

1 large egg white, lightly beaten

1. Bring cranberries, orange juice, 1/2 cup sugar, 1/4 tsp salt to boil in medium saucepan. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jam-like consistency, about 10-12 minutes. Off heat, stir in water and let cool to room temp., about 30 min. Can be stored in refrigerator up to 2 days.

2. Meanwhile, mix 1/2 cup sugar, remaining 1/4 tsp cinnamon, remaining 1/4 tsp. salt, and cornstarch together in large bowl. Add apples and toss to combine. Cover and microwave, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10-14 min. Let cool to room temp., about 30 minutes. Can be stored in fridge up to 2 days.

3. While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Roll 1 disk of dough into 12 in. circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-in. pie plate, letting excess dough hang over edge. Leave any dough that overhangs in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-in. circle on lightly floured counter, then transfer to parchment paper-lined baking sheet. Cover with plastic and refrigerate for 30 min.

4. Spread cooled cranberry mixture into even layer in dough-lined pie plate. Place apple mixture on top of cranberries, mounding in center. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 in beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Cut four 2-in. slits in top of dough. Brush surface with egg white and sprinkle evenly with remaining 1 Tbsp. sugar.

5. Place pie on heated baking sheet and bake until crust is light golden brown, about 25 min. Reduce oven temp. to 375, rotate baking sheet and continue baking until juices are bubbling and crust is deep golden brown, 25-30 min. Let pie cool on wire rack until filling has set, about 2 hours. Serve slightly warm or at room temp.

Recipe from the Cook's Illustrated Cookbook