Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, chilled and diced (2 sticks)
  • 6 to 8 tablespoons ice water
  • 3 cups fresh cranberries (or frozen, thawed)
  • 4 medium apples, peeled, cored, and sliced (such as Granny Smith or Honeycrisp)
  • .75 cup granulated sugar
  • .25 cup brown sugar
  • Juice of one lemon (about two tablespoons)
  • Zest of one lemon
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 2 tablespoons cornstarch

Instructions:

  1. In a large mixing bowl, combine flour, salt, and sugar.
  2. Add chilled diced butter to the mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add ice water one tablespoon at a time until dough comes together but is not sticky.
  4. Divide dough in half; shape each half into a disc. Wrap in plastic wrap and refrigerate for at least one hour.
  5. Preheat your oven to 375°F (190°C).
  6. In a large bowl, combine cranberries and sliced apples.
  7. Add granulated sugar, brown sugar, lemon juice and zest, cinnamon, nutmeg,and cornstarch to fruit mix; toss until well coated.
  8. On a floured surface roll out one disc of pie crust to fit your pie dish (about an inch larger than dish). Place rolled-out dough into pie dish gently pressing it against bottom and sides.
  9. Pour filling into prepared crust evenly spreading it out.
  10. Roll out second disc of dough similarly; place over filling for top crust or cut strips for lattice topping if desired.