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Cranberry-Apple Pie

Who can resist a freshly baked pie? This pie combines two classic autumn flavors: cranberries and apples. And is a delicious twist to the traditional apple pie! The touch of color and tartness sets this pie apart from the classic apple pie standby.

The end result is a wonderful dessert worthy of any friends and family get together. Enjoy!

Yield: 1 nine-inch pie

1
basic pie crust (bought or made)
Filling:
6
large Golden Delicious apples, cored, peeled and cut slices
1
cup whole cranberries, fresh or frozen
1 ½
tablespoons orange zest
1 ¼
cup sugar
3
tablespoons all-purpose flour
⅛
teaspoon salt
1
egg, beaten
1
tablespoon milk

Preheat oven to 400 degrees F.
With prepared dough, line a 9-inch pie pan with one round and refrigerate both pan and second round until ready to fill.

In a large bowl, combine the apple slices, cranberries, orange zest, sugar, flour and salt; toss until well mixed. In a small bowl, beat egg and milk together to use as a wash for the crust.

Remove the crust from refrigerator and fill with filling. Brush the edges with the egg wash and cover with the second round, lightly pressing the edges together. Trim any overhang and crumb decoratively to seal. Brush the top crust with egg wash, avoiding the decorative edge (it tends to brown more quickly).

Make 3 slashes in the top to vent. Place pie pan on the middle shelve of the preheated oven and place a large baking sheet on the bottom serve to catch any drippings.

Bake for 1 hour, or until crust is golden brown. Cover pie with a loose piece of foil the last 10 to 15 minutes to avoid over browning. Cool pie on a wire rack for 25minutes before cutting.

Serve warm.