Michael Bennett of Jacksonville was a top finalist at 2012 Greater Jacksonville Fair for the Pillsbury Pet-Ritz Pie Baking Championship. He is sharing her recipe for Cran-Apple Pie, which won second place. Enjoy!
Michael Bennett of Jacksonville, Top Finalist, 2012 Greater Jacksonville Fair
Cran-Apple Pie
Crust:
1 package Pillsbury Pet-Ritz Deep Dish Frozen 9-inch Pie Crust (2 crusts)
Filling:
1/2 cup whole dried cranberries
4 granny smith apples
4 empire apples
1/2 cup light brown sugar
1/2 cup sugar
1/4 teaspoon salt
1/4 cup flour
2 teaspoons apple pie spice
Zest 1 medium lemon
1/4 lemon juiced
1 tablespoon cranberry juice
1 1/2 teaspoons butter, softened
Topping:
1 tablespoon milk
1 egg white
1 teaspoon sugar
Preheat oven to 375 degrees F. Thaw Pillsbury Pet-Ritz pie crusts according to package directions.
Place cranberries in small bowl and cover with hot water. Let sit while you prepare rest of ingredients. Peel, core and slice apples in medium bowl. In a small bowl, whisk together brown sugar, sugar, salt, flour and apple pie spice. Drain and dry off cranberries and add to apples. Add lemon zest, lemon juice and cranberry juice to cran-apple mixture and lightly toss. Place 1/2 of sugar mixture in one pie crust, add cran-apples. Pour the rest of the sugar mixture on top of cran-apples and dot with butter. Lightly flour surface and roll out thawed second pie crust and cut into 1/2-inch sprits and decorate pie with lattice top. Press sides of crust together with fork. Beat together milk and egg white, brush over crust and sprinkle with sugar. Place pie on baking sheet and bake until crust is golden brown and filling is bubbly, about 30 to 40 minutes. Let cool and serve warm.