1 1/2 cups plus 1 tablespoon granulated sugar
1/2 cup 100% cranberry juice
2 cups fresh cranberries (about 8 ounces)
2 pounds Granny Smith apples, peeled, cored, thinly sliced
1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced
2 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Butter Pie Crust Dough (see recipe below)
2 tablespoons (1/4 stick/1 oz/28g) unsalted butter, cut into 1/2-inch cubes
1 teaspoon milk
Pinch of ground cinnamon
Vanilla ice cream
Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool. (Can be made 2 days ahead. Cover and chill.)
Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend.
Preheat oven to 400°F (200°C). Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Spread cranberry mixture over crust bottom. Top with apple mixture; dot with butter. Roll out second dough disk on floured surface to 13-inch round; drape over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Cut 1-inch hole in center. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.
Bake pie 15 minutes; reduce oven temperature to 375°F (190°C) and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with vanilla ice cream.
Makes 1 (9-inch) pie, 8 servings.
Butter Pie Crust Dough
(enough for a double-crust pie)
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks/8 oz/226g) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (or more) ice water
Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 6 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Divide the dough in half, form dough into two balls; flatten balls into disks. Wrap both disks in plastic; refrigerate for 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Makes enough for a double crust pie.
Source: Bon Appétit November 2003
Submitted By: Janine Balzer
Date: October 15, 2004