Apple Cranberry Pie Cook S Illustrated Recipe

Ingredients for Apple Cranberry Pie Cook S Illustrated

• 12 ounces fresh cranberries
• Orange Juice
• 1 tablespoon granulated sugar, for topping
• Ground Cinnamon
• Table Salt
• 2 tablespoons water
• 1 tablespoon cornstarch
• Sweet Apples
• Pastry For Double Crust Pie
• 1 large egg white, lightly beaten

How to Make Apple Cranberry Pie Cook S Illustrated

1. In a medium saucepan, combine 12 ounces cranberries, 1/2 cup cranberry juice, 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low, and cook, stirring occasionally and mashing berries against the side of the pan, until berries have completely broken down and the juices have thickened to a jam-like consistency (10-12 minutes).
3. Remove from heat; stir in 2 tablespoons of water. Cool completely to room temperature (about 30 minutes).
4. Meanwhile, in a large microwave-safe bowl, whisk together 1/2 cup sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1 tablespoon cornstarch.
5. Add 6 medium peeled, cored, and sliced apples and toss to combine.
6. Microwave on high power, stirring with a rubber spatula every 3 minutes, until apples are just starting to turn translucent around the edges and the liquid is thick and glossy (10-14 minutes).
7. Cool completely to room temperature (about 30 minutes).
8. Preheat oven to 425°F (220°C). Place a rimmed baking sheet on the lowest oven rack.
9. On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle (about 1/8 inch thick). Carefully transfer to a 9-inch pie plate.
10. Trim and crimp the edges, leaving a 1-inch overhang. Refrigerate for 30 minutes.
11. Spread the cooled cranberry mixture evenly over the bottom crust.
12. Top with the cooled apple mixture, mounding slightly in the center. Gently push down any sharp apple edges.
13. Roll out the second disk of dough and carefully place it over the filling. Trim and crimp the edges, leaving a 1/2-inch overhang. Fold the overhang under and crimp to seal.
14. Brush the top crust with beaten egg white and sprinkle with 1 tablespoon of sugar. Cut four 1 1/2-inch slits in the top crust.
15. Place the pie on the preheated baking sheet. Bake for 20-25 minutes at 425°F (220°C), then reduce oven temperature to 375°F (190°C) and bake for another 25-30 minutes, or until the crust is deep golden brown and the filling is bubbly.
16. Let cool completely on a wire rack for at least 2 hours before serving.