pastry for a double-crust pie (use your favorite recipe or *gasp* Pillsbury)
4-6 Granny Smith apples (I actually used 4 Granny Smith and 2 Honeycrisp)
2 cups fresh cranberries
zest of one orange (I forgot to buy oranges & used grapefruit zest...really good.)
1 egg white, beaten
1 1/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
2 tablespoons unsalted butter, cubed
Preheat oven to 425.
Line the bottom of a pie plate with the bottom crust.
Brush lightly with beaten egg white.
Peel, slice, and core the apples.
Toss apples with the cranberries.
Combine the sugar, flour, salt, and citrus zest and toss with the fruit.
Pile the fruit mixture into the bottom crust.
Cover with top crust, crimp, and vent as you wish. (I went for a lattice crust to show off the pretty red of the cranberries.)
Brush top crust with beaten egg and sprinkle with a dusting of sugar.
Bake for 20 minutes, then reduce heat to 350.
Bake for additional 40-50 minutes.
(I had to foil my crimped edges after about 30 minutes to keep from over-browning.)Serve with generous scoops of vanilla ice cream.