Cranberry-Ribbon Apple Pie

Ingredients

• 2 tablespoons flour 
• 8 ounces cranberries 
• 0.5 cup 1/4 cup dried cranberry (juice sweetened if possible) 100%
• 2 pounds apples i use 2 granny smith apples cored peeled thinly sliced
• 1 pinch ground cinnamon 
• 1 teaspoon juice of lemon fresh
• 1 teaspoon milk 
• 8 servings pie crust dough 
• 1.8 pounds delicious apples cored peeled thinly sliced
• 1.5 cups sugar 
• 2 tablespoons butter unsalted cut into 1/2-inch cubes ()
• 8 servings whipped cream 

Equipment

• bowl
• sauce pan
• oven
• pie form

Directions

1. Stir 3/4 cup sugar and juice in saucepan over medium-high heat.
2. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool. (Can be made 2 days ahead. Cover and chill.)
3. Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend.
4. Preheat oven to 400°F.
5. Roll out 1 dough disk on floured surface to 13-inch round.
6. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch.
7. Spread cranberry mixture over crust bottom. Top with apple mixture; dot with butter.
8. Roll out second dough disk on floured surface to 13-inch round; drape over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp.
9. Cut 1-inch hole in center.
10. Brush crust with milk.
11. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.
12. Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes.
13. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead.
14. Let stand at room temperature.)
15. Serve warm or at room temperature with vanilla ice cream.