Apple Cranberry Pie

Perfect Pie Dough

• 2 cups flour

• 1 tsp. salt

• 12 Tbsp. cold unsalted butter, cut into 1-inch cubes

• 4-5 Tbsp. ice cold water (about 1/3 cup)

Filling:

• 8 medium apples, peeled, cored & diced

• 1 1/2 cup fresh cranberries

• 1 cup granulated sugar

• 1/2 cup apple cider

• 2 Tbsp. apple cider vinegar

• 2 tsp. ground cinnamon

• 1 tsp. ground ginger

• 2 Tbsp. bourbon

• 1/4 cup raspberry or strawberry jam

Directions:

Make pie dough. Combine flour and salt in large food processor and pulse until combined. Add butter and pulse until mixture resembles coarse cornmeal with pea-sized pieces. With the motor running, slowly add water until dough is just formed. Transfer dough to a clean work surface and gather into a ball, being careful to not handle too much. Cut dough into two equal pieces, then transfer each to two large ziplock bags and chill in the refrigerator for at least an hour.

Make filling: In a large heavy bottom pot, combine all filling ingredients. Bring to a boil, then reduce heat to a low simmer, stirring occasionally until mixture has reduced and is the consistency of jam. Let cool.

Assemble and bake pie. Preheat oven to 350°. Place one of the discs of dough onto a clean lightly floured work surface and roll out into a 13-inch round. Using a dough scraper or spatula, carefully lift the edges to fold into quarters, then transfer to the pie dish and unfurl. Evenly spread filling over the pie crust.

Place remaining disc of dough onto a clean lightly floured work surface and using a leaf-shaped pie crust cutter (or shape of your choice!), cut out 28 small leaf shapes. Using a spatula, carefully remove leaves from work surface and place on top of pie filling in a concentric pattern.

Bake pie until edges are lightly browned and filling is set, about 40-45 minutes.