[title subtitle=”RECIPE adapted Betty Crocker
IMAGE Brent Hofacker/Shutterstock”][/title]
INGREDIENTS
Catherine’s favorite pie crust, or 2 store bought crusts
(recipe at: dosouthmagazine.com/catherines-favorite-pie-crust-recipe)
(for the filling)
¾ cup sugar
2 Tbsp. cornstarch
1 tsp. ground cinnamon
¼ tsp. ground cloves
½ tsp. ground nutmeg
½ Tbsp. orange zest
1 ½ cups Granny Smith apples, peeled and sliced thin
1 ½ cups Honeycrisp apples, peeled and sliced thin
3 cups pears, peeled and sliced thin+
1 cup cranberries, fresh
egg wash (1 large egg beaten with 1 Tbsp. milk)
METHOD
Preheat oven to 400°F. In large bowl, combine sugar, cornstarch, cinnamon, cloves, and nutmeg. Peel and slice apples and pears, zest orange, rinse cranberries. Gently stir in orange zest, apples, pears and cranberries. Pour filling into crust-lined 9-inch pie plate. Cut second dough circle into strips, place in lattice pattern on top of pie. Brush strips of dough with egg wash. Cover edges of dough with pie shield or strips of foil to prevent overbrowning. Place pie on baking sheet, bake for 20-30 minutes. Turn oven down to 350°F, bake for 30-40 minutes more.
TIP: Place a pie shield or foil on edges of pie after the first 25 minutes of baking to prevent overbrowning.
Coolpie on counter for 2 hours so filling can thicken. Servewith a dollop of whipped cream or a scoop of ice cream.
*Leftovers may be stored, covered, in refrigerator for up to 5 days.
