Fresh Cranberry Compote:
1 ¼ cup fresh cranberries, cleaned
½ cup light brown sugar, packed
4 tbsp butter
½ tsp cinnamon
1 tbsp orange rind, freshly grated
Apple Filling:
6 apples, I mix Cortland and Granny’s, cooking
½ lemon juice
⅓ cup granulated sugar
⅓ cup brown sugar
1 tbsp tapioca flour
¼ tsp fresh nutmeg
1 ½ tsp apple pie spice
½ lemon zest
½ orange zest
½ cup dried sweet blueberries
2 tbsp orange juice
¾ cup cranberry compote
1 tbsp butter
1 egg, beaten egg, wash
cinnamon sugar, sprinkle
Crust:
Roll out dough.
Make bottom 1-inch bigger than plate.
Place bottom crust in 9-inch pie pan.
Cover with plastic wrap and chill.
Roll out top crust 2 inches larger than plate.
Roll in wax paper and chill while making filling.
To make cranberry filling:
Simmer the compote ingredients together in a large saucepan about 10 minutes and cool.
To prepare apples:
Peel, core and thinly slice apples.
Place in a large bowl.
Add sugars, juices, spices, zest, blueberries, cranberry compote and flour. Mix.
Preheat oven to 375 degrees.
Add apple mixture to prepared pie plate.
Dot with butter.
Unroll top crust on wax paper and using a small (1 inch) star cookie cutter cut out random stars across crust.
Add top crust and finish edge as desired.
Baste with egg wash.
Paste star cutouts on top crust with egg wash and wash top crust a second time.
Sprinkle with cinnamon sugar.
Bake in preheated oven 65-70 minutes or until crust is a rich golden brown.
Sugar: 61g
:
Calcium: 50mg
Calories: 362kcal
Carbohydrates: 73g
Cholesterol: 20mg
Fat: 9g
Fiber: 6g
Iron: 1mg
Potassium: 293mg
Protein: 2g
Saturated Fat: 2g
Sodium: 114mg
Vitamin A: 469IU
Vitamin C: 16mg
