Cranberries add tangy flavor and a splash of color to traditional apple pie.
Prep time: 15 minutes
Bake time: 40 minutes
Yield: 8 servings
1 refrigerated piecrust
2 1/4 lbs. apples, peeled, cored, and sliced 1/4" thick
1/3 cup dried cranberries
1/3 cup sugar
2 Tbs. flour
1/4 tsp. cinnamon
Pinch each nutmeg, clove, and ginger
1 egg white, beaten
1 Tbs. sugar
1. Heat oven to 400°F. On lightly floured surface, unfold piecrust and roll into 15" circle. Gently transfer crust to baking sheet.
2. In large bowl, toss together apples, cranberries, sugar, flour, and spices. Place filling in center of piecrust, leaving 2 1/2" border. Fold border over filling. Brush piecrust with egg white, and sprinkle with 1 Tbs. sugar. Bake 40 minutes. Cool on wire rack. Pie can be stored at room temperature overnight. Warm in 350°F oven for 15 minutes before serving.