Name: Cranberry Apple Sheet Pie
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 24 servings
Ingredients: Dough for 2 double-crust pies; 2-1/4 cups sugar; 1/3 cup all-purpose flour; 7 medium tart apples, peeled and sliced (about 8 cups); 3 cups fresh or frozen cranberries; 2 teaspoons grated orange zest; 1-1/2 teaspoons ground nutmeg; 1-1/2 teaspoons ground cinnamon; 6 cups frozen or fresh raspberries; Optional: Egg wash, additional sugar or coarse sugar, and whipped cream

My husband loves pie, so I made one with apples, raspberries and cranberries. It’s so good, I bend the rules and let the grandkids have it for breakfast. —Brenda Smith, Curran, Michigan

Ingredients

Dough for 2 double-crust pies

2-1/4 cups sugar

1/3 cup all-purpose flour

7 medium tart apples, peeled and sliced (about 8 cups)

3 cups fresh or frozen cranberries

2 teaspoons grated orange zest

1-1/2 teaspoons ground nutmeg

1-1/2 teaspoons ground cinnamon

6 cups frozen or fresh raspberries

Optional: Egg wash, additional sugar or coarse sugar, and whipped cream

Instructions

1 Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight.

2 Roll out larger portion of dough between 2 pieces of waxed paper into an 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Refrigerate while preparing filling.

3 In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest, nutmeg and cinnamon. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until apples are tender and juices have thickened, 10-12 minutes, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely.

4 Preheat oven to 375°. Add filling to prepared crust.

5 On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash and sprinkle with additional sugar or coarse sugar.

6 Bake on lowest oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream.