Apple Cranberry Pie 2002

• 1 pastry for double-crust pie
• 7 large granny smith apples, peeled and cored cut into 1 inch pieces
• 1 14 cups fresh cranberries
• 1 cup white sugar
• 12 cup chopped pecans
• 2 tablespoons cornstarch
• 2 teaspoons fresh lemon zest
• 1 teaspoon ground cinnamon
• 1 whole egg (for wash)
• 1 teaspoon water (for wash)

1. Prepare your favourite pie crust.
2. Line bottom shell into a 9 inch glass pie pan.
3. Prick slightly, place in fridge while preparing filling-- chilling about 15 minutes.
4. Combine apples, cranberries, sugar, pecans, cornstarch, lemon zest, and cinnamon all together in a bowl.
5. Spoon into the well chilled crust.
6. Roll out top crust, and place over top.
7. Venting in desired method-- (I use a cookie cutter and make designs over the top instead of a solid crust.)
8. Brush with the egg and water mix, over the top and edges.
9. Place a large cookie sheet on the oven rack while preheating oven to 375 degrees.
10. Place prepared pie onto hot cookie sheet and bake 10 minutes.
11. Reduce oven temp to 350 degrees and continue baking 1 hour 10 minutes.
12. OR UNTIL BUBBLING-- Cool completely on a wire rack.

pastry, granny smith apples, fresh cranberries, white sugar, pecans, cornstarch, lemon zest, ground cinnamon, egg, water

Taken from www.food.com/recipe/apple-cranberry-pie-2002-81456 (may not work)