You don’t need a holiday to delight in the all the wonder that is pie. This simple, yet elegant dessert celebrates the flavorful combination of sweet apples and tart cranberries. Serve warm with vanilla ice cream for an unforgettable taste treat. What- no tart pan? No worries. Just use a 9 inch pie plate instead.
1 Box Pillsbury refrigerated pie crust
6 small Fuji apples, peeled, cored and sliced (5 cups)
1/2 cup fresh or frozen cranberries (do not thaw)
Juice from 1/2 lemon
1/2 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons flour
Preheat oven to 350 degrees. Line a 9 inch tart pan with removable bottom with one pre-made pie crust. Trim excess and discard. Cut top crust into 13 strips. Set aside.
Toss sliced apples in lemon juice. Sprinkle with sugar, cinnamon, nutmeg and flour. Toss to coat.
Fill lined tart pan with apple mixture. Sprinkle with cranberries.
Top filling with 7 parallel strips of pie dough. Weave remaining strips under and over into a lattice pattern. Bring out to the rim of the pan, press and pinch off excess.
In a small bowl, whisk egg with a tablespoon of water. Using a pastry brush, brush egg wash over dough.
Move tart pan to a rimmed baking sheet and place into oven. Bake 45 to 50 minutes. Check at halfway point, if crust is browning quickly, carefully lay a sheet of foil over tart to prevent over browning.
Remove from oven when done and cool completely on a wire rack. Remove tart ring, cut and serve.