Holiday Apple-Cranberry Pie

Step 1: In a saucepan over medium heat stir in 3/4 cup sugar and cranberry juice, add in the cranberries and bring to a simmer, then reduce heat and simmer for about 25 minutes or until almost all the liquid is absorbed, stirring often; cool (this can be made up to 2 days ahead and refrigerated).

Step 2: In a bowl toss the sliced apples with lemon juice, then add in flour, 1 teaspoon cinnamon and 3/4 cup sugar; toss well to blend.

Step 3: Preheat oven to 400 degrees F (bottom oven rack).

Step 4: Roll out the pastry dough and fit into bottom of a 9 or 10-inch glass pie plate (trim the overhang to 1-inch).

Step 5: Brush the top of the bottom crust lightly with egg white to prevent a soggy crust

Step 6: Spread the cranberry mixture over the bottom crust, then top with the apple mixture.

Step 7: Dot with butter pieces.

Step 8: Place the top pastry over the apples.

Step 9: Press the crust edges together to seal, flute then cut a 1-inch slit on top of the pastry.

Step 10: Mix the 2 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl or cup.

Step 11: Brush with cream and then sprinkle with sugar/cinnamon.

Step 12: Place the pie on a cookie sheet to catch any spills, then bake in a 400 degree F oven for 15 minutes.

Step 13: Reduce heat to 375 and continue baking for about 50 minutes, or until the crust is golden brown.