Cranberry Apple Pie

Crust (makes double crust)
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons orange peel
1 stick (8 tablespoons) butter, cold and diced into cubes
8-10 tablespoons cold water, 1 tablespoon at a time
3/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup sugar
1/4 cup flour
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup cranberries (if frozen, thawed)
4 cups peeled and sliced Granny Smith apples
1 teaspoon milk
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Sift flour and salt into a large bowl. Stir in orange peel.

Using a pastry cutter or a fork, cut in butter cubes until pea-sized crumbs are formed.

Add water, one tablespoon at a time, until dough is moist enough to hold together.

Gather dough into a ball and use a large knife to cut into two halves. Roll out each dough half into a 10-inch round, approximately 1/8-inch thick.

Combine cinnamon, allspice, nutmeg, cloves, salt, sugar, and flour in a large bowl with a fork.

Mix in lemon juice and vanilla extract.

Toss cranberries and apples into mixture.

Preheat oven to 375 degrees.

Line a 9-inch pie pan with one of the crusts. Use a knife along the edge of the pan to cut away excess dough.

Pour apple and cranberry mixture into lined pan.

Top mixture with second crust. Use a knife to cut crust along the edge of the pan, then pinch the top and bottom crusts together.

Crimp crust edges together using your thumb and two fingers. Use a sharp knife to cut steam vents in top crust.

Brush crust with milk.

To make topping, combine sugar with cinnamon and cardamom. Sprinkle over crust.

Bake for about 1 hour, until crust is golden brown and filling is bubbly.

Ease of Preparation: Moderate

Preparation Time: 45 min

Cook Time: 1 hr

Servings: 8

Recipe By: Our Test Kitchen

Chef Suggestions
Serve with a scoop of vanilla ice cream.
Nutrition Facts
As prepared, each serving contains 360 calories, 12g total fat, 30mg cholesterol, 290mg sodium, 60g total carbohydrate and 4g protein.