1/4 c Sugar
3 tb All-purpose flour
1 ts Apple pie spice
1 ts Orange peel; finely shredded
1 1/2 c Canned whole cranberry sauce
7 c Cooking apples (such as
-golden del. or jonathan -(abt. 2 1/2lb.)peeled and -thinly sliced 1 Single-crust pastry
1 Egg yolk
1 tb Water
1 tb Sugar
Vanilla ice cream; optional In mixing bowl stir together 1/4 c. sugar, flour, apple pie spice (or 1/4 teaspoon nutmeg), and orange peel. Stir in cranberry sauce. Add apples; toss to coat fruit. Transfer to a 10-inch deep-dish pie plate or a 1 1/2 qt. casserole. On lightly floured surface, flatten dough. Roll from center to edges, forming a 14 inch circle. Using cookie cutters, cut desired shapes from pastry, rerolling and cutting trimmings as necessary. Arrange cutouts atop fruit mixture. In small bowl, stir together egg yolk and water; brush onto pastry cutouts. Sprinkle with 1 T. sugar. To prevent overbrowning, cover edge of pie with foil. Place on baking shet. Bake in 375 deg. oven for 25 minutes. Remove foil. Bake for 25 to 30 mins more or
till top is golden, apples are tender, and filling is bubbly. Use a spoon to serve warm or cool with ice cream, if desired. NOTE: For Pear-Persimmon Deep-Dish Pie: Prepare pie as directed, except increase sugar to 1/2 cup. Substitute 7 cups sliced, peeled pears for the apples and 2 cups chopped, peeled persimmons for the cranberry sauce. Serve as directed. Source: Better Homes and Garden October, 1992 —–