Cranberry Apple Pie


This holiday season, kick the traditional apple pie up a few notches by adding fresh cranberries. Your friends and family will love it.


WHAT YOU WILL NEED


For the crust:

3 c. all-purpose flour 1/4 tsp. baking powder 1 tsp. kosher salt 1 c. butter, cut into chunks 1 tbsp. white vinegar (or apple cider vinegar) 6 tbsp. ice water, divided


For the filling:

2 egg whites, divided 1/2 c. butter 3 tbsp. all-purpose flour 1/4 c. water 1/2 c. white sugar 1/2 c. packed brown sugar 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. allspice 4 Granny Smith apples, peeled, cored and sliced 2 c. fresh cranberries Coarse sugar, for sprinkling (optional)


How to make it:



Make the crust

In a large bowl, whisk together flour, baking powder, and salt. Add shortening and gradually work into flour with a pastry cutter until it resembles a coarse meal, 2 to 3 minutes.


Add vinegar and 4 tablespoons ice water. Toss mixture gently, then add remaining ice water until dough begins to come together. (You may need to add more water 1 tablespoon at a time, until all flour is moistened.)


Separate dough in half and form two evenly sized balls. Wrap each in plastic wrap and press down to slightly flatten each (this will make rolling easier later). Transfer to refrigerator if using within 24 hours; otherwise transfer to freezer.


When ready to use dough, remove from freezer and thaw 15 to 30 minutes before rolling out one ball as the bottom and crust and slicing the other into a lattice.


Make the filling

Preheat oven to 350°. Place bottom crust in your pan and brush with egg white (reserve the rest to brush on top of the pie). Place in the freezer while you prepare the filling.


In a saucepan over medium heat, melt butter, then stir in flour to form a paste. Add water, sugars, cinnamon, nutmeg, and allspice and bring to a boil; reduce temperature and let simmer.


Meanwhile, combine apples and cranberries in a large bowl. Add brown sugar mixture to apples and toss to coat, then arrange apple cranberry mixture in a mound in pie dish and cover with a lattice crust. Brush with remaining egg white and sprinkle with course sugar, if desired.


Bake until apples are soft and crust is deeply golden, about 1 hour.


Serve with softly whipped cream.


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