Cranberry Apple Pie (Pies)

 

                The pie is simple, but it's pretty nd tasty with its double-apple flavor. If you have the time, slice the cranberries in half by hand, which gives the filling a special handmade look. The slightly resistant bite of the dried apples adds interesting texture to the filling.

One 9-inch double crust pie

• Old-Fashioned Dough, click here for recipe
• 2 cups apple cider plus ¼ cup, if needed
• 2/3 cup water
• 4 cups (8 ounces) sulfured dried apples, losely packed into a measuring cup
• 1½ cups cranberries, fresh or frozen, cut in half by hand or chopped coarse in a food processor
• 1 teaspoon grated orange peel
• ¼ cup sugar, plus additional for sprinkling on the top crust
• ½ teaspoon ground cinnamon
• ¼ teaspoon groung nutmeg
• 2 tablespoons unsalted butter, softened
• Egg glaze by beating together well 1 large egg and 3 tablespoons cold water

1. In a 3- to 4-quart nonaluminium saucepan over medium-high heat, bring to a boil the 2 cups cider, the water, and the dried apples ; reduce heat and simmer about 5 minutes, stirring occasionally, until the apples are just tender (They should not be soft or muchy).
2. Let the apples to cool to room temperature in their cooking liquid ; refrigerate, covered, several hours or overnight.
3. Preheat the oven to 400F (200C).
4. If the cooked apples have absorbed all the cooking liquid, add ¼ cup cider ; stir in the cramberries and orange peel.
5. Line the pie plate with the bottom crust and spoon the filling into it ; trim the bottom crust to a ½-inch overhang.
6. Dot the filling with the butter ; arrange the top crust over the filling ; leave a 1-inch edge.
7. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; with a sharp knife, cut several 1¾- to 2-inch steam vents around the center of the top crust.
8. Brush the top with egg glaze and sprinkle with sugar.
9. Bake the pie for 45 to 50 minutes, until the pastry is golden brown and the pie is puffed and steaming.
10. Let the pie cool on a wire rack before serving slightly warm or at room temperature, accompanied by the softened ice cream.

BON APPÉTIT