- 1/2 Basic Pie Dough
- 1 3/4 cups light brown sugar
- 5 tablespoons cornstarch
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 pound Granny Smith apples, peeled, cored, and cut into 1/4-inch slices (about 4 cups)
- 2 cups fresh cranberries, rinsed and picked over
- 2 tablespoons freshly squeezed lemon juice
- 10 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup walnut pieces
- Ice cream (optional)
- Preheat the oven to 350?F.
- Prepare the Basic Pie Dough and line pie pan. Refrigerate until ready to fill.
- In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, and salt, mix well. In another bowl combine the apples, cranberries, and lemon juice, and toss well. Pour the dry mixture over the fruit. Melt 2 tablespoons of the butter, pour it over all, and mix thoroughly.
- Turn the mixture into the pie shell and bake the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool.
- In a large skillet over medium heat, melt the remaining 8 tablespoons butter with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes. Stir in the cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes. Remove from the heat and cool for 20 minutes. Spoon the topping over the cooled pie and refrigerate overnight.
- To serve, cut the pie into wedges, and add a scoop of ice cream, if you like.
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