Jamie's Apple Pie

Method

1. 1

   Make the pastry: pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until pea-sized. Drizzle in ice water, pulsing just until the dough holds together when squeezed.

2. 2

   Turn dough onto a lightly floured surface, divide in two, and pat each half into a disk. Wrap and chill at least 1 hour.

3. 3

   Toss sliced apples with cranberries, brown sugar, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch. Let sit while you roll the pastry.

4. 4

   Preheat oven to 375°F. Butter a 9-inch pie dish. Roll one disk of dough into a 12-inch round and line the dish, leaving a slight overhang.

5. 5

   Pile the apple filling into the shell, mounding slightly in the center. Dot with butter pieces.

6. 6

   Roll the second disk into an 11-inch round. Lay it over the filling, trim the overhang to about 3/4 inch, then fold and crimp to seal. Cut a few small vents in the top.

7. 7

   Brush the crust with beaten egg and sprinkle generously with coarse sugar.

8. 8

   Bake 50–60 minutes, until the crust is deep golden and the filling is bubbling. If the edges brown too quickly, cover them with foil after 30 minutes.

9. 9

   Cool at least 1 hour before slicing so the filling sets. Serve warm or at room temperature.