I have wanted to try this pie for a long time and finally got it done. It did not disappoint. Super yummy. It will be on the yearly rotation for sure. I love the tartness of the cranberries, it's such a nice balance to the sweet.
Recipe from A Bountiful Kitchen
Filling:
6-7 apples any type, peeled, cored and sliced (I used large granny smith apples and it only took 4 or 5 to fill my pie plate)
1 1/2 cups fresh cranberries, washed
1 1/4 cups sugar
1/2 cup flour
1 teaspoon cinnamon
1 teaspoon almond extract (I also added 1/2 tsp vanilla extract)
dash salt
I used my crust recipe found Here.
Preheat oven to 375 degrees.
Flour a surface and rolling pin. Mold half of the dough into a ball. Roll out from center to about 1/8 inch thickness. Fold dough in half. Lift onto a 9" pie plate. Open and shape to pan. Roll out the other half of dough, and set aside.
Place apples in large bowl and mix with cranberries. Add rest of filling ingredients and mix well. Fill bottom crust with apple cranberry mixture. Place other half of rolled out dough on top of filling in pie plate. Crimp edges. Make slits on top of pie for steam to escape. (I used a mini cookie cutter for the heart shapes) Brush with egg wash if desired (**I brush my crusts with milk, see picture below), sprinkle with 2 tablespoons sugar. Place pie onto cookie sheet (important, this usually bubbles over a bit. Bake for about 60 minutes. Cover loosely with foil if pie is getting too brown. Continue baking for about 10-15 minutes or until pie is bubbly and golden. Total baking time is usually 1 hour and 10 minutes.
I added a maple cream sauce as a garnish.
