Bring some holiday cheer to the dessert table with this apple cranberry pie! The cranberries add a beautiful color and a lively tartness that’s balanced with sweet apples and a buttery crust.
If you don’t have apple pie spice on hand, you can make your own by combining 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger and ¼ tsp allspice.
To make pie dough in the food processor, pulse together flour, salt and butter very briefly. Add ice water and pulse until dough just comes together. To make pie dough by hand, toss together flour, salt and butter. With your fingers or a pastry cutter, cut butter into the flour until it’s the size of peas. Add ice water and mix until it just comes together.
For both, turn the dough out onto the countertop and bring it together. Divide dough in half and shape into disks. Wrap and refrigerate for 1 hour.
In a large skillet, heat chopped apples and cranberries over medium low heat for 8-10 minutes, stirring constantly. Once apples have softened and released some of their juices, remove from heat and stir in flour, sugars, spices and vanilla. Set aside to cool.
Preheat the oven to 425°F.
Remove dough from the refrigerator and roll into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie plate, letting the edges overhang. Fill with apple cranberry mixture. Roll out the second disk of dough, cut into strips and arrange in a lattice pattern. Fold bottom crust edges up and crimp as desired.
Whisk together egg yolk and water to create an egg wash. Brush onto the crust and sprinkle with sugar.
Bake at 425˚F for 15 minutes. Reduce temperature to 350˚F and continue to bake for another 45 minutes, or until the filling is tender and the crust is golden brown. Rest at room temperature for at least 1 hour before serving.