One Good Reason To Be Thankful: Apple-Cranberry Pie

This pie is seriously wonderful. I didn't know what to expect - I'm somewhat of an apple traditionalist, but as I've said, I'm always up for an experiment. And was this ever successful. The tangy cranberry layer takes the comforting, reliable apple to a whole new level. It's not tooth-achingly sweet, either, so you really taste the fruit. A regular autumn bounty. The original recipe is from Cook's Illustrated; I got it here.

Only difference? I didn't make the famed vodka crust, which I do want to try someday, but for which I wasn't willing to drop some cash on a bottle of Stoli. I'm not much of a vodka drinker, anyway. One too many college party memories. Remember those syrupy, too-strong-for-a-human mixtures in plastic red cups? Oh, shudder. Mine were served up at the weird elite engineering/math college across the street from my lovely elite women's college. Okay, fine, I also had my fair share of drinks in Scripps' graceful (but not as prim as they appear) dorms. If I think about it for more than two seconds I'm going to start missing them ... yep. Let's enjoy a photo, shall we?
Le petit sigh.

But back to that fantabulous apple cranberry concotion: I made a standard crust, half butter/half shortening, no grating involved, and it flaked up respectably. This is the kind of pie that makes me feel content and hopeful. Yes, a pie can do that! I need it, too. One, I'm sending the Stegner, P-Town, and Exeter fellowship apps today. Nervous. Two, I'm home visiting family, and there's a fair amount of angst floating around. Here's hoping Thanksgiving over-indulgence and board games calm us down. Meanwhile, enjoy pix of this chubby, homey, wonderful pie. (recipe too).

Cook's Illustrated Apple-Cranberry Pie (with thanks to the classier-than-my-blog Mac & Cheese Review)
2 cups fresh cranberries
¼ cup orange juice
1 cup granulated sugar plus 1 tablespoon for top of pie
½ teaspoon ground cinnamon
½ teaspoon table salt
¼ cup water
1 generous tbs cornstarch
4 Granny Smith apples and 3 sweeter ones (I used Honey Crisp) peeled, cored, and cut into ¼-inch-thick slices
1 double pie crust

* Bring cranberries, oj, ½ cup sugar, ¼ teaspoon cinnamon, and a pinch of salt to a boil in a saucepan over medium-high heat. Stir occasionally, pressing the berries against the side of the pan with a spoon. Cook for 10-12 minutes or until the berries achieve a thick consistency (scraping spoon across bottom of pan leaves a trail that does not fill in). Remove from heat, and stir in water. Cool to room temp.
* Mix ½ cup sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt, and cornstarch in large saucepan (I used a wok!) Add apples and toss. Cook over med-high heat, stirring once in a while, for 10-14 minutes. Cool to room temp.
* Preheat oven to 425°.
* Roll one disk of the refrigerated dough out to a 12-inch circle. Place dough in pie pan, leaving a 1-inch dough overhang. Refrigerate for 30 minutes.
* Spread the cranberry mixture evenly in the dough-lined pie pan. Top with apple mixture.
* Roll the second dough disk out to a 12-inch circle. Place on top of the pie.
* Crimp pie edges. Sprinkle with 1 tablespoon sugar. Cut slits in top of dough.
* Bake for 20-25 minutes. Reduce oven temperature to 375°, rotate baking sheet, and bake for 25-30 minutes.
* Cool for at least 2 hours before serving.