Apple Cranberry Pie

1. 1

   For the Crust: Place diced butter in a bowl and put in the freezer for 15 minutes. In the meantime, combine flour, salt, sugar and zest in the bowl of a food processor. Pulse to combine. Add partially-frozen butter and pulse in short spurts until the most of the butter pieces are the size of a pea. Squish any large butter chunks with your fingers. Transfer the flour mixture to a large bowl and add ice water. Carefully combine until the dough just comes together. Split dough in two and form each half into a disk. Wrap both disks in plastic and refrigerate for at least 1 hour.

2. 2

   For the Filling: Peel, core and slice apples. Combine apples and remaining filling ingredients in a large bowl. Mix well.

3. 3

   Preheat the oven to 400 degrees. Generously sprinkle flour on your work surface and rolling pin. Roll one disk of dough out to an 11-inch circle, making sure to rotate the dough frequently to avoid sticking. Gently press dough into a 9-inch pie pan.

4. 4

   Pile filling into the lined pie pan. Roll out second disk of pie dough similarly to the first. Lay dough on top of the filling, trimming any excess to 1-inch over the sides of the pan. Fold top crust edges under the bottom crust and crimp.

5. 5

   Combine egg yolk and water in a small bowl. Brush egg wash over the unbaked pie. Sprinkle with sugar. Cut slits in the top of the pie.

6. 6

   Bake pie for approximately 1 hour, or until the filling starts to bubble through the slits in the top of the pie.

7. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.