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1
In a Dutch oven (or other big pan) combine the 3/4 cup water and 3 tablespoons sugar.
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2
Bring to a boil over med-high heat.
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3
Add apples and cranberries.
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4
Cover and cook 4 minutes, stirring once.
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5
DRAIN well in a colander.
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6
In a large mixing bowl, combine the sugar, flour, nutmeg, and the rum or apple juice.
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7
Mix in the apples and cranberries; mix well to combine.
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8
Let set while preparing crust.
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9
Adjust oven RACK to the lowest setting.
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10
Preheat oven to 375F.
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11
Stir fruit mixture to make sure fruit, flour and sugar are evenly distributed.
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12
Spoon into pastry-lined pie plate.
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13
Top with upper crust.
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14
Cut slits in top crust.
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15
Fold upper crust under lower crust and crimp edge as desired.
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16
Brush top with a mixture of the beaten egg and 1 tablespoon water.
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17
To prevent over-browning, cover the edge of pie with a foil collar.
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18
Place pie on a cookie sheet to catch any drips.
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19
Bake 30 minutes.
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20
Remove foil.
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21
Bake 30 to 35 minutes more or until the top is golden (this makes a beautiful pie).
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22
Cool on wire rack.
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23
Serve slightly warm or at room temperature.
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24
If desired spoon Caramel Sauce on each serving.
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25
CARAMEL SAUCE: In a medium skillet, melt butter.
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26
Add broken pecans.
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27
Cook and stir over medium-low heat for 3 to 5 minutes or until the pecan are lightly toasted.
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28
Carefully add light corn syrup, brown sugar and 2 water (mixture may splatter when the syrup comes in contact with the hot pan).
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29
Cook and stir with a wooden spoon until bubbly and the brown sugar is dissolved.
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30
Add whipping cream.
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31
Bring mixture to boiling, reduce heat.
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32
Boil gently, uncovered, over low heat for 5 minutes.
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33
Allow to cool slightly.
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34
Serve warm.
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35
This can be made ahead and reheated.
