Fantasy Feast : Cranberry Apple Pie from Kill the Queen by Jennifer Estep

Crust

• refrigerated pie crust (2 crusts!)

Filling

Cranberry sauce

• 1 1/2 cups whole fresh cranberries
• 1 cup sugar
• 1/2 teaspoon orange zest
• 1 tablespoon all purpose flour
• 1/3 cup orange  juice
• 1/8 teaspoon each ground ginger and cinnamon

Apples

• 4 firm, tart apples sliced 1/4″ thick
• 1 teaspoon cinnamon or apple pie spice
• 1/2 tablespoon cornstarch
• 6 tablespoons chopped pecans (optional)

Instructions:

1. Preheat your oven to 425°F.

2. If your pie crust is frozen, let it thaw. If refrigerated, let it sit on the counter for a bit so it’s easier to unroll. You may need to roll the crust out a little with a rolling pin. Put one pie crust in your pie pan.
3. To make the cranberry filling: In a medium saucepan, cook the cranberries with the sugar, orange peel, flour, juice and spices until the mixture is slightly thickened. You may need to squish the cranberries as they cook or, alternately, you could throw the mix in the food processor after cooking to make it smooth.
4. Sprinkle half the pecans into the crust in the pan. (Optional)
5. In a bowl, mix the sliced apples with the cinnamon/apple pie spice and the cornstarch, coating evenly.
6. Layer the apples in the pie pan.
7. Pour the cranberry mixture over the apples and sprinkle with the remaining (optional) pecans.
8. Roll the second piece of pastry, cut into strips and weave the lattice. Other crust designs for the top can be used.
9. Bake the pie for 30 minutes, or until the crust is golden and the filling is bubbly.
10. Remove the pie from the oven and allow it to cool before slicing, otherwise your filling might run out!
11. Serve with vanilla ice cream or whipped cream if you’re feeling extra.