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Cranberry-Apple Spice Pie

Dried cranberries add flecks of festive red color in this tender apple pie. Your kitchen will be filled with a spicy aroma as the pie bakes.—Suzanne Earl, Spring, Texas
  • Total Time
    Prep: 30 min. + standing Bake: 1 hour + cooling
  • Makes
    8 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 1/2 cup cold butter
  • 1/4 cup butter-flavored shortening
  • 5 to 7 tablespoons cold water
  • 1 egg white
  • 1 teaspoon water
  • FILLING:
  • 2 cups ice water
  • 1/2 cup lemon juice
  • 7 medium apples, peeled and sliced (about 8 cups)
  • 1/2 cup plus 1 teaspoon sugar, divided
  • 1/3 cup plus 1 tablespoon brown sugar, divided
  • 1/4 cup cornstarch
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup dried cranberries
  • 2 tablespoons butter, cut up
  • 1 egg yolk
  • 1 teaspoon water

Directions

  • In a large bowl, combine the flour, sugar, salt and cardamom; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 2 hours or until easy to handle.
  • Roll out larger portion to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Beat egg white and water; brush over pastry.
  • For filling, in a large bowl, combine ice water and lemon juice. Add apples; let stand for 20 minutes. Combine 1/2 cup sugar, 1/3 cup brown sugar, cornstarch, tapioca, cinnamon and nutmeg.
  • Drain apples; pat dry. Combine apples and cranberries. Add sugar mixture; toss to coat. Let stand for 15 minutes. Spoon filling into crust; sprinkle with remaining brown sugar and dot with butter.
  • Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg yolk and water; brush over pastry. Sprinkle with remaining sugar.
  • Bake at 425° for 20 minutes. Reduce heat to 350° bake 40-45 minutes longer or until crust is golden brown and the filling is bubbly. Cover with foil during the last 20-30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts
1 piece: 537 calories, 21g fat (11g saturated fat), 63mg cholesterol, 409mg sodium, 85g carbohydrate (49g sugars, 4g fiber), 4g protein.

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