Holiday Pies

Cranberry-Apple Pie

MAKES 1 (9-INCH) DEEP-DISH PIE

Make a few extra batches of this delicious piecrust to keep in the freezer and pull out whenever you receive your next holiday potluck invite or company is coming.

5 cups peeled ¼-inch-sliced Granny Smith apples
2 cups peeled ¼-inch-sliced Honeycrisp apples
1 cup dried cranberries
½ cup granulated sugar
½ cup firmly packed light brown sugar
¼ cup cornstarch
1½ tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon apple pie spice
½ teaspoon kosher salt
Buttermilk Pie Dough (recipe follows)
2 tablespoons unsalted butter, cubed
1 large egg, lightly beaten

1. Preheat oven to 425°. Place oven rack in bottom third of oven.

2. In a large bowl, combine apples, cranberries, sugars, cornstarch, lemon juice, vanilla, pie spice, and salt.

On a lightly floured surface, roll half of Buttermilk