Apple Cranberry Pie

Ingredients

• 2 cups all-purpose flour, plus extra for rolling
• 1/3 cup finely ground blanched almonds or almond flour
• 16 tablespoons unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 heaping teaspoon brown sugar
• 3 to 6 tablespoons ice water
• 1 cup dried sweetened cranberries
• 1/2 to 2/3 cup sugar
• 2 tablespoons all purpose flour
• 1/4 teaspoon ground allspice or cinnamon
• 2 1/4 pounds of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious, peeled, cored, and sliced into 1/4-inch thick slices
• 1 tablespoon brandy
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1 tablespoon whipping cream

Directions

1. Make the pie dough: Add the flour, almond flour, salt and brown sugar to a food processor, and pulse to combine. Scatter in the butter and pulse 6 to 8 times, just until the mixture looks like coarse crumbs with pea-size pieces of butter throughout. Add the water 1 Tablespoon at a time, pulsing after each addition, until the dough just starts to gather. Pinch a bit of the crumbly dough; if it stays together, you are set. If it falls apart, add a little more ice water and pulse again.
2. Turn the dough out onto a clean work surface. Gently form it into 2 discs, being careful not to work it too much. You should still see small bits of butter in the dough, which is exactly what helps make the crust flaky. Wrap each disc in plastic wrap and chill for at least 1 hour. Heat the oven to 375 degrees F with a rack set in the bottom third of the oven.
3. Make the apple filling: In a large bowl, whisk the sugar, flour, and allspice or cinnamon together. Add the dried sweetened cranberries and toss until they are coated in the sugar-flour mixture. Add the apples and toss again, making sure the cranberries are evenly worked through the fruit. Sprinkle the brandy and vanilla extract over the filling.
4. Roll out the bottom crust: Take one dough disc out of the refrigerator and leave it at room temperature for 5-10 minutes. Dust the top lightly with flour. On a lightly floured surface, roll it with a rolling pin into a 12 inch circle, about 1/8 of an inch thick.
5. As you roll, slide a metal spatula underneath now and then to make sure the dough is not sticking. If it starts to catch, dust the surface with a little more flour. Transfer the dough to a 9-inch pyrex pie dish and gently press it into the dish. Spoon the apple cranberry filling into the lined pie dish.
6. Roll out the top crust, cover the pie, and crimp the edges: Roll the second disc of dough the same way. Lay it gently over the apples. Press the top and bottom dough rounds together firmly around the edge. Use kitchen shears to cut away extra dough, leaving a 3/4 inch overhang.
7. Tuck the dough under itself so the folded edge sits even with the edge of the pan. Crimp the border with your thumb and forefinger, or press it with a fork.
8. Brush the pie with egg wash: In a small bowl, whisk the egg yolk and cream until smooth and blended. Brush the mixture over the top crust with a pastry brush. With a sharp knife, cut slits in the top crust so steam can escape during baking.
9. Bake the pie at 375 degrees F for 30 minutes. Lay a sheet of aluminum foil over the pie, then reduce the oven temperature to 350 degrees F. Continue baking for another 45 to 55 minutes or longer, depending on the apples you are using.
10. The pie is ready when the crust is golden brown and the apples are soft and fully cooked. Take the pie out of the oven and cool it on a rack for at least one hour. Serve warm or at room temperature.