Cranberries, with their glistening, scarlet color and tart flavor, have so much going for them, whether they are in breads and muffins, a chilled relish, or this autumn pie.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch two-crust pie (page 20)
1 cup sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
5 apples, preferably Golden Delicious, peeled, halved, cored, and sliced about ¼-inch thick, 2 to 2½ pounds
1 cup cranberries, fresh or frozen (it is not necessary to thaw frozen berries)
½ cup dried currants
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 425°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
In a large bowl stir together the sugar, flour, cinnamon, and salt until evenly mixed. Add the apples, cranberries, currants, and lemon juice. Using your hands, toss and mix until all the fruit is evenly coated with the sugar mixture. Pour the fruit into the dough-lined pan, mounding it slightly in the center. Scatter the butter over the fruit. Cover with the top crust, then trim and flute the edges (see page 22). With the point of a sharp knife, slash several vents in the top for steam to escape.
Bake for 25 minutes, then reduce the heat to 350°F and continue baking for 40 to 50 minutes longer, or until the crust is browned, the juices are bubbling, and the fruit seems tender when pierced with a knife through one of the vents.
Serve warm or at room temperature.