Apple and Dried Cranberry Pie

Recipe by Toby Jermain
READY IN: 2hrs
YIELD: 1 pie




  • *MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite.
  • Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight.
  • To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.
  • Drizzle with brandy, and toss again.
  • Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.
  • Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray.
  • Press crust gently into bottom of pie pan, and trim about 1" larger than pan.
  • Brush edge of crust with water, stir and add filling, and top with small pieces of butter.
  • Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.
  • Fold edge under, and crimp decoratively as desired.
  • Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.
  • Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.
  • Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.
  • Check pie, and if browning too fast, cover loosely with aluminum foil.
  • Continue to bake for another 20 minutes or until crust is crisp and nicely browned.
  • Remove from oven, and place pie pan on a wire rack to cool.
  • Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.