Ingredients
The following ingredients have 9 Servings
- 3 cup(s) sweet or tart sweet apples; cored, peeled, and sliced
- 1 cup(s) cranberries; fresh, chopped
- 2/3 cup(s) white sugar
- 3 tablespoon(s) all-purpose flour
- 1 teaspoon(s) (heaping) apple pie spice
- 2 teaspoon(s) rum (cook's choice) or rum extract to taste
- 1 teaspoon(s) pure vanilla extract
- 2 - refrigerated pie crust or your own pastry for double crust pie
- 1 - egg; whipped for crust wash
- 1 tablespoon(s) heavy whipping cream
Instruction
- Preheat oven to 450.
- Wash and dry cranberries and coarsely chop.
- Peel apples, wash and core them.
- Slice apples into nice even slices.
- Combine apples and chopped cranberries in medium-size bowl.
- Toss with sugar, flour, and apple pie spice.
- Pour rum and vanilla into bowl and stir lightly to distribute.
- Press a pie crust into a traditional shallow 9-inch pan. Do not use a deep dish pie plate.
- Pour your apple mixture into crust.
- Roll out the second crust. Cut into even strips
- Interweave in a basket pattern to form a lattice top.
- Flute the edge of bottom pie crust to cover the strips.
- Whisk the egg wash with cream to combine.
- Using a pastry brush, wash the top of the pie with egg/cream wash.
- Sprinkle some cinnamon over wash (optional).
- Place pie on cookie sheet. Cover lightly with foil. Cook at 450 degrees for 20 minutes. Remove foil and reduce heat to 350 degrees. Bake for another 40 minutes. Let pie cool for several hours on cooling rack prior to slicing to serve.
