Ingredients:
1 cup fresh cranberries
3 large apples, I used large honeycrisp apples
1 1/2 teaspoons cinnamon
1/4 cup flour
Zest of one orange
Juice of 1/2 an orange
Pinch of salt
1/2 cup brown sugar
3 tablespoons butter
1 egg for egg wash
Cinnamon sugar for topping
Pie crust, top and bottom
Use a 9 inch pie pan. Make pie crust. I used my sourdough pie crust recipe. Heat the oven to 350 degrees. If your apples are small, use at least 4. You want the filling higher than you think it needs to be, it falls a little when the fruit softens as it cooks. Dice apples and add them to a bowl with the orange zest and juice of 1/2 an orange. Add the sugar, cinnamon and salt. Add flour and stir well. Roll out the bottom crust so that it is about an inch larger than the pie pan once placed inside. Add filling to the bottom crust. Dot the top with the butter. Roll out the top crust and slice it into 1 inch sections with a pizza cutter. Make a lattice using the strips, letting them hang over the edge a bit. I start with the middle and work my way out. Fold the bottom crust over the edges of the top to give you a thicker crust. Crimp the edges. Brush the top with egg wash and sprinkle with cinnamon sugar. Bake at 350 degrees for 45 minutes to 1 hour or until the top is golden and the apples are tender. If you do the lattice design you can poke a paring knife through one of the holes to check them. If the top starts to brown too quickly lay a piece of foil over the top. I bake mine for 45 minutes, and the apples still have a little bite to them. My kids don't love mushy fruit, so this works great for us! Enjoy with some fresh whipped cream.
