Deep Dish Cranapple Pie

Directions

In mixing bowl stir together ¼ cup sugar, flour, apple pie spice (or ¼ teaspoon nutmeg), and orange peel.

Stir in cranberry sauce.

Add apples; toss to coat fruit.

Transfer to a 10-inch deep-dish pie plate or a 1½ quart casserole.

On lightly floured surface, flatten dough.

Roll from center to edges, forming a 14 inch circle.

Using cookie cutters, cut desired shapes from pastry, rerolling and cutting trimmings as necessary.

Arrange cutouts atop fruit mixture.

In small bowl, stir together egg yolk and water; brush onto pastry cutouts.

Sprinkle with 1 tablspoon sugar.

To prevent overbrowning, cover edge of pie with foil.

Place on baking sheet.

Bake in 375℉ (190℃) oven for 25 minutes. Remove foil.

Bake for 25 to 30 minutes more or until top is golden, apples are tender, and filling is bubbly.

Use a spoon to serve warm or cool with ice cream, if desired.

NOTE: For Pear-Persimmon Deep-Dish Pie, prepare pie as directed, except increase sugar to ½ cup.

Substitute 7 cups sliced, peeled pears for the apples and 2 cups chopped, peeled persimmons for the cranberry sauce.

Serve as directed.