Ingredients
2 pie crust rounds, homemade or store-bought
3 large apples, cored, peeled, and sliced into 1/2-inch slices (about 6–7 cups)
1 and 1/2 cups (187g) fresh or frozen cranberries
3/4 cup (150g) granulated
2 Tablespoons (14g) corn starch
1 teaspoon orange
1 and 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 Tablespoons (30g) salted butter, cold and cubed
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) whole milk
Instructions
Preheat oven to 400°F (204°C).
Prepare the filling: in a large bowl, stir together the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg. Set filling aside as the oven preheats.
Grease an 8-inch pie plate. Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round. Carefully transfer the crust to the prepared pie plate. Lift up the edges and allow the dough to sink down into the bottom of the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times. Now grab the remaining disk of dough and roll it out onto a lightly floured surface to a 12-inch round. Transfer to a parchment-lined baking sheet. Set aside.
Grab your cooled apple-cranberry pie filling. Spoon the mixture into the prepared pie crust. Make sure to scrape in all the good juices out of the pan. Grab the reserved pie round and place overtop of the cherries. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust to seal the pie
Brush the top crust with the beaten egg wash and sprinkle with coarse sugar. Cover and chill pie until crust is firm, at least 1 hour.
Transfer pie to the oven and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, if the edges are browning too quickly, tent with aluminum foil.
Transfer to a wire rack and let cool before slicing. Serve the pie warm or cool, enjoy!
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