Cranberry Apple Pie

During all the Fall and Thanksgiving festivities I discovered I had a TON of apples left over. Not sure why I bought them in the first place...I think I wanted to make pumpkin fruit roll ups, but because those take 8 hours that didn't happen. Regardless, I needed another dessert for Thanksgiving dinner. So I thumbed through my recipes and found this one. It actually tasted really good...even though hardly anyone touched it :(

(Side note...I always have trouble spelling dessert I tend to spell it desert. I have to remember it has 2 s's because dessert is EXTRA special!)

This would be a great recipe for a Christmas family gathering too. Cranberries are a really popular winter food and decoration, so utilize them the next time you cook! I'll try to get some cranberry crafts and decorating out soon.

Cranberry Apple Pie
1 1/2 cups plus 1 tablespoon sugar
1/2 cup 100% cranberry juice
1 1/2 cups cranberries (about 8 ounces)
2 pounds Granny Smith apples, peeled, cored, thinly sliced
1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced
2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
2 Butter Pie Crust Dough disks
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon milk
Pinch of ground cinnamon
Vanilla ice cream (optional but delicious!)

Directions

Step 1: Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool.

Step 2: Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend.

Step 3: Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. (You could also use a frozen pie crust here instead if you want) Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. 

Step 4: Spread cranberry mixture over crust bottom. Top with apple mixture; dot with butter. 

Step 5: Roll out second dough disk on floured surface to 13-inch round; drape over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Cut 1-inch hole in center. (I didn't do it this way I did more of a makeshift lattice pie crust). Feel free to do it however you want!

Step 6: Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.

Step 7: Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours.