Apple Cranberry Pie Cook's Illustrated

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Use sweet, crisp apples, such as golden delicious, jonagold, fuji, or braeburn. The two fillings can be made ahead, cooled, and stored separately in the refrigerator for up to 2 days.

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Steps

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Bring cranberries , juice , 1 / 2 cup sugar , 1 / 4 teaspoon cinnamon , and 1 / 4 teaspoon salt to boil in medium saucepan over medium-high heat.

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Cook , stirring occasionally and pressing berries against side of pot , until berries have completely broken down and juices have thickened to jamlike consistency , 10 to 12 minutes.

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Remove from heat , stir in water , and cool to room temperature , about 30 minutes.

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Meanwhile , mix 1 / 2 cup sugar , remaining 1 / 4 teaspoon cinnamon , remaining 1 / 4 teaspoon salt , and cornstarch in large microwave-safe bowl.

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Add apples and toss to combine.

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Microwave on high power , stirring with rubber spatula every 3 minutes , until apples are just starting to turn translucent around edges and liquid is thick and glossy , 10 to 14 minutes.

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Cool to room temperature , about 30 minutes.

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While fillings cool , adjust oven rack to lowest position , place rimmed baking sheet on oven rack , and heat oven to 425 degrees.

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Remove 1 disk of dough from refrig.

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Ingredients

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cranberries, orange juice, sugar, ground cinnamon, table salt, water, cornstarch, sweet apples, pastry for double-crust pie, egg white