1 (9 inch) refrigerated pie crust
2 granny smith apples, peeled, cored, and very thinly sliced
1/3 C dried cranberries
juice of 1 lemon
zest of 1 lemon
2 Tbl sugar, divided
1 egg, beaten
Preheat oven to 375. Roll the pie crust out to 12 inches and place on a large baking sheet. Arranged the apple slices in a spiral pattern, leaving a 1 inch border. Sprinkle with the cranberries, lemon juice, lemon zest, and 1 Tbl of the sugar. Fold the edge of the crust over on top of the apples. Brush the crust with the egg wash and sprinkle with the remaining tablespoon of sugar. Bake for 35-40 minutes until the crust is golden brown and apples are soft.
2 granny smith apples, peeled, cored, and very thinly sliced
1/3 C dried cranberries
juice of 1 lemon
zest of 1 lemon
2 Tbl sugar, divided
1 egg, beaten
Preheat oven to 375. Roll the pie crust out to 12 inches and place on a large baking sheet. Arranged the apple slices in a spiral pattern, leaving a 1 inch border. Sprinkle with the cranberries, lemon juice, lemon zest, and 1 Tbl of the sugar. Fold the edge of the crust over on top of the apples. Brush the crust with the egg wash and sprinkle with the remaining tablespoon of sugar. Bake for 35-40 minutes until the crust is golden brown and apples are soft.
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