Apple pie is a thing all year round.
Cranberry pie is a thing around the holidays, as is pecan pie – Bourbon Pecan Pie, to be specific.
Well, the holidays have passed, but I’m still baking pie and I firmly believe everyone should follow suit.
And apple pie is always a thing. We live in America, remember?
With a hint of spice and a whole lot of tang, take today to enjoy a Cranberry Apple Spiced Pie.

Cranberry Apple Spiced Pie

Crust:
3 cups all purpose flour
1 cup dried cranberries
16 Tbs. ice cold butter, cubed into 1″ pieces
2 large eggs
2 Tbs. vinegar
2-5 Tbs. ice water

Combine the flour, cranberries, butter, eggs, and vinegar in the bowl of a large food processor. (This may need to be divided into two batches, as it is enough for both the top and bottom crust and is a lot of dough). Pulse until crumbly. Drizzle in the ice water and continue to pulse until sticky and crumbly.
Divide in half and transfer to two different layers of parchment paper. Roll out each dough mound until a 10-11″ disc (enough to fill a 9″ pie plate) with another layer of parchment on top.
Fill a pan pan with one dough, and slice the other to form a lattice atop the pie, once filled.

Filling:
4 Tbs. butter
3 large apples, thinly sliced AND finely chopped (a mix of both)
1 cup dried cranberries
3/4 cup sugar
1 Tbs. bourbon
1 Tbs. pumpkin pie spice
1-2 Tbs. all purpose flour

Preheat the oven to 375 degrees.
Melt the butter in a large skillet over low heat. 
Add the apples and cook until just beginning to break down. 
Stir in the sugar and cranberries. 
Reduce heat to a simmer and add the bourbon and spice.
Sprinkle the flour over the apples and continue to mix until well combined and thickened.
Fill the pie crust with the apple filling and then dress the top with the remaining crust (in lattice form, if desired). Crimp the edges of the top and bottom crust to seal.
Bake for 35-40 minutes, until the edges are golden brown.

Serve warm with vanilla bean ice cream. Oh, you must not forget the ice cream!