Recipe of the Week: Apple Cranberry Pie

This week's featured recipe is our famous Apple Cranberry pie - an all-American favorite with a festive twist!

Even better, making this recipe gluten-free/dairy-free (GFCF) is well, as easy as pie! Especially using Gluten Free Mama's pie crust mix (our latest and greatest discovery!) and Earthbalance butter substitute, this can be allergy friendly in minutes. Egg free? Just follow Mama's directions using honey instead of egg white and skip the egg white glaze and you're good to go!

Apple Cranberry Pie

Ingredients
Our Basic Pie Crust recipe OR Gluten Free Mama's Pie Crust Mix
6 large Golden Delicious apples, peeled, cored and sliced
2 cups fresh cranberries
1/2 cup sugar
1/4 teaspoon ground allspice
1 teaspoon cinnamon
1 Tablespoon arrowroot
1 large egg white, lightly beaten
1 teaspoon sugar

Directions
Preheat oven to 450°F.

Place sliced apples and cranberries in a large bowl. In a separate bowl, combine sugar, allspice, cinnamon, and arrowroot. Add sugar-spice mixture to apples and toss to thoroughly coat. Cover tightly and set aside.

Prepare dough according to package directions. Divide dough in half and roll out to 10 inches in diameter and about 1/8 inch thickness (this is best achieved between 2 sheets of plastic wrap). Carefully remove top sheet of plastic wrap and invert over pie dish. Peel off top layer of plastic wrap and fit crust into the bottom of the pie dish, allowing about 1 inch to fall over the sides of the dish. Roll out remaining dough to the same size, again between plastic wrap. Place apple mixture in the pie dish. Remove top sheet of plastic wrap from pie crust, invert and lay on top of pie. Remove remaining sheet of plastic wrap and fold under edges to seal the crust. Crimp edges with the index finger of one hand and the thumb and index finger of the other. Cut several small slits in the pie to allow steam to escape. Brush center of pie with egg white (but not edges, since this could cause the outer edges to brown too quickly). Sprinkle top of pie with sugar.

Bake pie at 450°F for 10 minutes. Rotate pie and reduce heat to 375°F and continue to bake for another 45-50 minutes, or until top of pie is nicely browned, apples are tender and juices are bubbling. Remove pie from oven and allow to cool on a cooling rack for 1 hour before serving.