Pie of the Week #6 // Apple-Cran-Raspberry Pie
 
Ingredients
  • Pie crust for a 9-inch double crust pie
  • FILLING
  • 2 cups peeled and diced apples
  • 1½ cups fresh cranberries
  • 2 cups frozen raspberries, thawed
  • ¾ cup sugar
  • 3 tablespoons corn starch
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest
  • ¼ teaspoon salt
  • CRUSH WASH
  • 1 egg yolk
  • 1 tablespoon heavy cream
  • Coarse sugar for dusting
Instructions
  1. Heat oven to 375°F. Line a 9-inch pie plate with one of the pie crusts.
  2. In a large bowl, stir together the filling ingredients until well combined.
  3. Roll out remaining crust and cut into strips. Use strips to form a lattice pattern on top of the crust, going over and under every other strip. Pinch edges of crust to seal together. Trim off excess crust around edges and roll/crimp crust edges to finish.
  4. In a small bowl, stir together the egg yolk and heavy cream. Brush mixture on lattice and edge dough and sprinkle with the coarse sugar.
  5. Bake at 375°F for 20 minutes. Reduce heat to 350°F and bake for 45 minutes to 1 hour more, until filing is bubbly and crust is golden brown. If necessary, cover crust edges with a pie crust guard or aluminum foil to prevent over-browning.
  6. Cool completely before serving.
Recipe by Espresso and Cream at http://espressoandcream.com/2016/11/pie-of-the-week-6-apple-cran-raspberry-pie.html