Save room, there's pie!

What to serve for dessert, when just a plain old pie won't do?

 My family loves pecan pie, and it's become a bit of a tradition at Thanksgiving, since it's far too rich for an everyday dessert. So it's a given that we had pecan pie, but I needed a little variety

I wanted something different, and I've never been great at apple pie, in fact, I've messed up a few. Usually the apples end up undercooked, and the crust a little doughy on the bottom

This time though, I gave myself plenty of time to make sure it was baked through, sliced the apples thinly and to make things more interesting, added a layer of cooked cranberries.

Apple Cranberry Pie

First you cook the cranberries

2 cups cranberries

1/2 cup of pomegranate juice

1/2 cup brown sugar

sprinkle of cinnamon

Simmer until all cranberries are popped and the mixture is thick.

Take some pie dough (enough for a two-crust pie), use your favourite recipe (I personally prefer an all-butter crust). Roll it out to fit the bottom of a 9-inch pie plate, with one inch overhanging.

Then you take some Granny Smith Apples. (If you prefer your pie to be not quite so tart, you could use a Golden Delicious). You'll need about 6 apples.

Peel, core and slice the apples thinly. Thin slices allow the pie to cook through before the crust gets too dark. Squeeze a little fresh lemon juice over the apples to keep them from browning.

Add 1/2 cup brown sugar and 1/2 tsp cinnamon  and 1 tbsp cornstarch to the apples, and stir. Then spoon half the apples into the pie crust, evenly. Then spread the cranberry mixture over the apples. Top with remaining apples and then take about 1 1/2 tbsp of butter and dot the top of the mixture. Following so far?

Next top your pie with the other part of your pie crust, and make sure to make a couple of vent holes.

Fold in the edges, crimp and brush with an egg wash (1 egg and 1 tsp water, beaten).

Bake at 350F for about 40 minutes.