Cranberries are a bright red addition to the classic apple pie.  They both happen to be available in my market, so Apple Cranberry Pie happened today.

I made this pie with a double all-butter crust for extra richness.  One tip for baking a perfect pie with evenly brown crust top and bottom is to thoroughly preheat your oven, and use a baking stone.  This creates nice even heat for the best bake.

On this pie I used a small star cookie cutter to create air holes, then added the stars to the top of the pie.  You can use any shape you like.  Enjoy!

Apple Cranberry Pie

Crust:  one recipe All-Butter Pie Crust

Filling:
6 – 7 medium tart apples, peeled, cored, and cut into chunks
1 cup whole cranberries –frozen is fine
1 1/2 cups (10 1/2 oz) white sugar
1 tsp. cinnamon
2 TB flour

Preheat oven to 425, preferably using a baking stone.

Mix together the apple chunks, cranberries, sugar, flour, and cinnamon.  Set aside.

Roll out about 2/3 of the dough into a circle that is the right size to completely fill the pie pan, with 1/2 inch overhang, and place it in a 9 inch pie pan.  Add the apple/cranberry mixture.

Roll out the remaining dough to a circle that is just larger than the size of the pie pan.  Cut holes in the top with a star shaped cookie cutter, setting aside the small stars.  Lay the top of the dough on the filling and crimp the edges of the bottom and top crust together to seal.  Add the small star dough pieces to the pie top.  Use a drop of water on the bottom of the star pieces to help secure them to the top crust.

Bake pie for 15 minutes at 425, then lower the oven temp to 350 and bake for another 50 – 55 minutes.  The pie should be golden brown, with juices bubbling up through the air holes.

Cool for at least an hour, then serve.  Perfect with vanilla ice cream on the side.