Spiced Apple-Cranberry Pie Dessert


From the kitchen of Erin view more

Serving size: 8


- 2 Refridgerated pie crusts

For filling:
- 3 1/4 lb granny smith apples, peeled, cored, and cut into slices 1/4 inch thick
- 1/2 brown sugar
- 3/4 cup granulated sugar (divided)
- 1 tsp cinnamon
- 1/8 ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 4 tsp cornstarch
- 1 T lemon juice
- 1 T vanilla
- 10 oz fresh cranberries
- 1/4 cup water

- 1 egg whit beaten with 1 tsp water
- 2 tsp sugar


- Preheat oven to 400
- Put 1 pie crust into 9 inch deep-sih pie crust
- On a large lightly floured surface use the other pie crust to make pie cut outs for decorating
- To a saucepan combine apples, brown sugar, 1/4 cup of the sugar, cinnamon, allspice, cloves, nutmeg, salt, and cornstarch. Set over medium heat. Cover and cook, stirring occasionally until apples are tender but not mushy (approx 15 min). Remove from heat, stire in lemon juice and vanilla and let cool for 30 minutes
- Meanwhile, in another saucepan, combine cranberries, the remaining 1/2 cup sugar and the water. Set over medium heat and cook, stirring occasionally until the cranberries have broken down slightly (approx 10 minutes). Let cool for 30 minutes.
- Stir the cranberry mixture into the apple mixture and then put into your pie crust
- To your pie cut outs brush the underside with the egg mixture and add to the top of your pie. Brush the upper side of cutouts and the pie crust with the egg mixture. Sprinkle the top with sugar
- Place the pie dish on a preheated baking sheet. Bake until crust is crisp and golden brown (approx 1 hour) Be sure to check your edges while baking as you may need to cover with foil to preven them from getting too dark.
- Transfer pie to wire rack and let cool for at least 1.5 hours