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1
Preheat the oven to 400u00b0F. Place a pie bird in the center of 8-inch pie plate so steam can escape.
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2
For the pastry, process the flour, salt and sugar until blended. Add butter and process briefly until the mixture resembles coarse breadcrumbs. Mix the egg yolk and 1/4 cup ice-cold water and pour into the food processor. Pulse until the mixture gathers in large clumps. Knead the dough on a lightly floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 mins.
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3
Roll out the pastry on a lightly floured surface. Transfer to a baking sheet and refrigerate.
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4
Meanwhile, for the filling, toss the apples with lemon juice in large bowl until coated. Add the cranberries, orange peel, sugar, cornstarch and redcurrant jelly (in small blobs) and toss gently.
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5
Transfer the fruit to the pie plate, piling it up around the pie bird and pressing gently to get rid of as much air as possible.
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6
Cut a long strip of pastry from the rolled-out dough. Dampen the rim of the pie dish and press the pastry strip onto it all around the edge. Dampen the top of the pastry strip with water. Cut a small cross in the center of the remaining piece of pastry. Drape it over the fruit, letting the pie bird pop through the cross in the center. Trim excess pastry. Press the pastry edges to seal then crimp the edges.
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7
Brush the pastry top with milk and sprinkle with sugar. Place the pie plate on a baking sheet.
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8
Bake for 30 mins until golden. Drape the pie with foil and continue cooking for a further 15 mins. Serve with whipped cream or ice cream.
