CINNAMON APPLE CRANBERRY PIE
1 cup sugar
3 tbsp all-purpose flour
1 tsp apple spice/cinnamon
1/4 tsp salt
1/4 tsp ginger
6 apples, peeled and quartered (we used a medley of gala, granny smith, fuji, etc.)
1 1/2 cup cranberries, fresh
2 batches prepared pie dough (see recipe here)
Preheat over to 375. In a large bowl, combine sugar, flour, and spices. Toss with apples and cranberries until well combined.
Remove pie dough from refrigerator and place on floured work surface. Ross out dough to 1/8th inch thickness. Place into prepared 9 inch round pie dish and fill with cranberry apple mixture. Take remaining pie dough and use seasonal pie crust cutters to add a decorative element to your pie.
Loosely cover pie with foil and bake 20-30 minutes. Remove foil and place under pie, bringing up the side of the pie to keep edges from over-cooking. Bake for an additional 45 minutes. Remove pie from oven and allow to cool before serving.
The pie dough recipe provided from Joy the Baker is one of our favorites, and can be prepare beforehand and kept in the refrigerator. A variety of seasonal pie crust cutters can be found here at Williams Sanoma.