Cranberry Apple Pie

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  1. Stir together both sugars, the lemon zest, cinnamon, salt and cornstarch
  2. Add the cranberries and apples and toss until the fruit is well coated
  3. Stir in the lemon juice and vanilla
  4. Let sit at room temperature 30 minutes to 1 hour
  5. Fit dough round into a 9″ pie pan, gently press into the dish, trim the edges flush with the rim
  6. Refrigerate with the top crust for 30 minutes
  7. Drain the cranberry mixture, discarding the liquid, pour into the prepared pie crust
  8. Place the top crust on the pie, trim the edges and crimp to seal
  9. Brush the pie with the egg mixture and sprinkle with the coarse sugar
  10. Plae the pie dish on a baking sheet at bake at 400 degrees 50 minutes to an hour
  11. Cool at least 1 hour before serving