SERVES 8
You can use Foolproof, All-Butter, or Classic Double-Crust Pie Dough for this pie. You can substitute Jonagold, Fuji, or Braeburn apples for the Golden Delicious apples. Click here for more information on fitting pie dough and assembling double-crust pies. See the sidebars that follow the recipe.
|
8 |
ounces (2 cups) fresh or frozen cranberries |
|
¼ |
cup orange juice |
|
1 |
cup (7 ounces) plus 1 tablespoon sugar |
|
½ |
teaspoon ground cinnamon |
|
½ |
teaspoon salt |
|
¼ |
cup water |
|
1 |
tablespoon cornstarch |
|
3½ |
pounds Golden Delicious apples, peeled, cored, and sliced ¼ inch thick |
|
1 |
recipe double-crust pie dough |
|
1 |
large egg white, lightly beaten |
1. Bring cranberries, orange juice, ½ cup sugar, ¼ teaspoon cinnamon, and ¼ teaspoon 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 jamlike consistency (wooden spoon scraped across bottom should leave clear trail that doesn’t fill in), 10 to 12 minutes. Off heat, stir in water and let cool to room temperature, about 30 minutes. (Cooled filling can be refrigerated for up to 2 days.)
2. Meanwhile, mix ½ cup sugar, remaining ¼ teaspoon cinnamon, remaining ¼ teaspoon 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 to 14 minutes. Let cool to room temperature, about 30 minutes. (Cooled filling can be refrigerated for up to 2 days.)
3. While fillings cool, adjust oven rack to lowest position and heat oven to 425 degrees. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate 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-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.
4. Spread cooled cranberry mixture into even layer in dough-lined pie plate. Place apple mixture on top of cranberries, mounding it slightly in center. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to ½ inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with egg white and sprinkle evenly with remaining 1 tablespoon sugar.
5. Place pie on rimmed baking sheet and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 40 minutes longer. Let pie cool on wire rack until filling has set, about 2 hours; serve slightly warm or at room temperature.