Cranberry Apple Pie

Ingredients

• 0.3 cup apple cider 
• 1.8 pounds apples peeled thinly sliced
• 3 tablespoons cornstarch 
• 2 cups cranberries fresh rinsed drained
• 2 tablespoons rum dark
• 1 teaspoon ground cinnamon 
• 1 pinch ground cloves 
• 0.5 teaspoon ground ginger 
• 1 pinch ground nutmeg 
• 8 servings easy piecrust 
• 1 cup sugar 
• 2 tablespoons butter unsalted cut into small pieces

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Roll half of Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan.
2. Roll remaining dough about same thickness and size; place on a baking sheet. Chill both piecrusts in freezer 10 minutes.
3. Preheat oven to 37
4. Combine cranberries and next 3 ingredients in a large bowl, and toss to coat.
5. Add 1 cup sugar and next 5 ingredients, and toss to coat.
6. Pour mixture into chilled piecrust in pie plate; dot with butter.
7. Cut chilled dough on baking sheet into 1/2-inch strips.
8. Place 5 to 7 strips over filling in one direction; add remaining strips in perpendicular direction, folding back alternating strips in a crisscross fashion. Trim strips even with edges of crust; fold edges under, and crimp.
9. Place pie on a foil-lined rimmed baking sheet; brush pastry with egg wash, and sprinkle with sugar, if desired.
10. Bake at 375 for 1 hour to 1 hour 10 minutes or until filling is bubbling and crust is golden brown. (If top is browning too quickly, lightly shield with aluminum foil.)
11. Let cool about 1 hour before slicing.
12. Garnish, if desired.