This double crusted cranberry apple pie is full of a melt-in-your-mouth fruit filling and covered in flaky pastry dough. Wow your Thanksgiving guests with this holiday pie.
2 ounces (~1/2 cup + 1 tablespoon) granulated sugar
1 fluid ounce fresh lemon juice (~1/2 lemon)
½ teaspoon ground cinnamon
⅛ teaspoon salt
1 fluid ounce water
Apple Filling:
1¾ pound (~3 – 4) granny smith apples, peeled and sliced
1¾ ounces (~1/2 cup) granulated sugar
½ tablespoon cornstarch
½ teaspoon ground cinnamon
⅛ teaspoon salt
Finishing:
1 egg white at room temperature, lightly whisked
1 teaspoon granulated sugar
Instructions
Prepare pie crust according to recipe directions and chill dough until ready to use
When ready to bake, place a baking sheet on the lowest rack of oven and pre-heat to 425 degrees
Prepare cranberry filling; cook cranberries, sugar, lemon juice, cinnamon and salt in a small heavy duty saucepan over medium heat, stirring occasionally; cook for several minutes or until all cranberries have burst and filling is thick; remove from heat, stir in water, and set aside to cool
Prepare cranberry filling; combine apples, sugar, cornstarch, cinnamon and salt in a large microwaveable bowl; cover with seran wrap and microwave for 6 minutes, stopping occasionally to stir; apples should be slightly softened and limp when done; set aside to cool
Roll half of dough out in a long rectangle (at least 16 inches long and 7 inches wide), dough should be ~1/8 inch thick
Carefully press dough into tart pan, tightly into corners and edges; cut off any crust that hangs over more than ½ inch; wrap in seran wrap and chill in refrigerator for thirty minutes
Roll other half of dough out in a long rectangle (at least 16 inches long and 7 inches wide), dough should be ~1/8 inch thick; place on a baking sheet lined with parchment paper and lightly cover with seran wrap; chill in refrigerator until ready for use
Once fillings have cooled and pie crust has been chilled for allotted thirty minutes, put together pie; gently spread cranberry filling along bottom of crust; carefully top with apple filling
Carefully top pie with remaining dough; use your fingers to pinch dough from both layers together around the edges
Brush egg white over top layer of crust (you do not need to use all of it) and sprinkle with sugar; use a sharp knife to cut three or four openings into top layer of crust, about ½ inch each
Place pie on baking sheet that has been in oven and bake on lowest rack for 30 minutes or until crust is a nice golden brown
Reduce oven temperature to 375 degrees and bake for 25 minutes or until filling is bubbling
Set aside to cool before serving
Pie can be stored tightly wrapped in foil at room temperature up to two days