Apple Cranberry Pie
- 2-½ cups all-purpose flour
- 1 tablespoon light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 1 cup + 2 tablespoons unsalted butter
- 1/3 to ½ cup ice water
- 8 pieces sweet baking apples
- 2 tablespoon fresh lemon juice
- 2 cups fresh cranberries
- ½ cup granulated sugar
- ¼ cup light brown sugar, firmly packed
- 1 tablespoon orange liqueur
- 1 teaspoon ground cinnamon
- 1 teaspoon coarse salt
- 2 tablespoons unsalted butter, coarsely chopped
- 1 large egg yolk
- 2 tablespoons milk
- 2 tablespoons plain sanding sugar
- ½ teaspoon cinnamon
- Prepare a 9-inch pie dish.
- Combine together flour, light brown sugar, cinnamon and salt in a food processor. Pulse until well combined. Add butter and continue processing until mixture resembles a coarse meal. Drizzle ¼ cup ice water over mixture and pulse until it holds its shape. If mixture is still crumbly, add about ½ to 1 tablespoon at a time, processing after each addition, until mixture sticks together but not mushy or sticky.
- Transfer on a flat surface and knead for 2 to 3 minutes until smooth. Divide dough into 2 parts, with 1 portion slightly larger than the other. Cover with plastic wrap and chill until firm, about 45 to 60 minutes.
- After an hour, remove dough balls from the refrigerator. Unwrap and allow to rest for 5 minutes.
- Sprinkle flour on a flat surface and spread out the smaller dough with your hands. Dust rolling pin with flour and roll out dough to about 1/8 inch thick. Gently fit onto the bottom and sides of the pie dish, allowing about 1 inch of the dough to hang over the rim. Trim any excess dough.
- Roll out larger dough into a 12-inch circle. Place between 2 sheets of waxed paper. Return dough into the refrigerator.
- Peel each and cut in half. Core apples and slice into ½-inch wedges. Drizzle with lemon juice to prevent browning. Add cranberries, granulated sugar, light brown sugar, orange liqueur, ground cinnamon and salt. Toss lightly until well-blended.
- Remove dough-lined pie dish from refrigerator. Prick dough with fork tines.
- Spoon filling into prepared bottom crust, spreading evenly. Dot with chopped butter. Place 12-inch circle of dough over filling and crimp edges. Use a pair of kitchen shears to snip top crust, creating vents for steam to escape. Freeze until firm, about 25 to 30 minutes.
- Preheat oven to 425°F.
- Whisk together egg and milk. Brush generously on top crust.
- Combine sanding sugar and ground cinnamon. Sprinkle over top crust.
- Bake pie at 425°F for 12 to 15 minutes. Reduce oven temperature to 375°F. Continue baking until crust is golden and filling is bubbly, about 1 hour and 30 minutes. Loosely cover top of pie with foil if it browns too quickly.
- Remove pie from the oven and allow to rest for at least 10 minutes before cutting.
- Top each pie slice with a dollop whipped cream or a scoop of ice cream and drizzle with fruit coulis or warmed fruit jam. Serve either warm or chilled.
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