two 10" pie crusts
6-8 Granny Smith or Pippin Apples, peeled and cored
1/2 cup dried cranberries or dried cherries
1/2 cup sugar
1 tsp. cinnamon
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
zest and juice of 1 lemon
3 T. flour
2 T. butter, cut into small pieces
egg wash; 1 egg mixed with 1 T. cream
2 T. sugar
Place one pie crust in a 9″ pie pan, allowing the dough to hang over edge. Slice the apples into 1/2″ thick slices and place in a bowl with the dried cranberries, sugar, cinnamon, nutmeg, lemon zest, lemon juice and flour. Mix well and pour into the pie. Dot the top of the apples with pieces of the butter. Top with second pie crust, loosely, and crimp edges in a decorative manner. Cut three or four 1″ slits in the dough on top of the pie. Brush with egg wash and sprinkle top with sugar. Bake on the center rack of a 375 degree oven for 50-60 minutes until crust is golden and filling is bubbly. Remove from oven; cool to room temperature, cut into wedges and serve with vanilla ice cream or whipped cream. Serves 8-10.
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