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Apple cranberry pie with sugar-dusted crust

MAKES 1 DEEP 9-INCH PIE

1 recipe all-purpose food-processor pie crust (see above)

6 large apples (Cortland, Baldwin, Jonathan, Northern Spy, or Golden Delicious)

1 package (12 ounces) fresh cranberries

3/4 cup sugar

Grated rind of 1 lemon

1/8 teaspoon ground cinnamon

Pinch of nutmeg

2 tablespoons butter

Milk (for brushing)

Sugar (for sprinkling)

Have on hand a deep 9-inch pie dish. Set the oven at 400 degrees.

On a lightly floured board, roll out one piece of the dough to a 10-inch round. Ease it into the pie pan. With scissors, trim the dough around the top edge so it overlaps the edge by 1/2 inch. Fold the excess dough onto itself like a hem. Refrigerate the lined pie pan.

Peel, core, and slice the apples. In a bowl, toss them with the cranberries, sugar, lemon rind, cinnamon, and nutmeg. Mound the apple mixture in the pie crust, dotting the layers with butter.

Roll out the remaining round of dough. Set it over the apples. With scissors, trim the top so it overlaps the bottom crust by 1/2 inch. Tuck the overlap under so the outside rim is even with the rim of the bottom crust. With your fingers, press both together to seal them. (You can also do this with the tines of a fork.)

Brush the pie with milk and sprinkle with sugar. Make half a dozen air vents in the crust to allow steam to escape.

Transfer the pie to the top rack of the oven and bake it for 15 minutes. Reduce the temperature to 350 degrees. Continue baking for 30 to 35 minutes or until the juices are bubbling through the vents and the apples feel tender when pierced through the vents with a skewer.

Cool the pie on a rack for 30 minutes before cutting into wedges.

Sheryl Julian And Julie Rosenfeld

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