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1
In a saucepan over medium heat stir in 3/4 cup sugar and cranberry juice, add in the cranberries and bring to a simmer.
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2
Reduce heat and simmer for about 25 minutes or until almost all the liquid is absorbed, stirring often; cool (this can be made up to 2 days ahead and chilled).
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3
In a bowl, toss the sliced apples with lemon juice.
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4
Then add in flour, 1 teaspoon cinnamon and 3/4 cup sugar; toss well to blend.
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5
Set oven to 400 degrees (bottom oven rack).
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6
Roll out the pastry dough and fit into bottom of a 9 or 10-inch glass pie plate (trim the overhang to 1-inch).
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7
Brush the top of the bottom crust lightly with egg white to prevent a soggy cust.
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8
Spread the cranberry mixture over the bottom crust, then top with the apple mixture.
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9
Dot with butter pieces.
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10
Place the top pastry over the apples.
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11
Press the crust edges together to seal, then flute.
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12
Cut a 1-inch slit on top of the pastry.
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13
Mix the 2 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl or cup.
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14
Brush with milk and then sprinkle with sugar/cinnamon.
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15
Place the pie on a cookie sheet to catch any spills.
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16
Bake in a 400 degree oven for 15 minutes.
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17
Reduce heat to 375 and continue baking for about 50 minutes, or until the crust is golden brown.
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18
Serve warm or at room temperature with vanilla ice cream.
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19
Delicious!
