“Me-Oh-My! My Mom and Me and Pie!,” 11” x 21 3/4”, paper lithography with monotype and collage, 2001

Arter, Debra

Apple Cranberry Pie

Pastry for two crust pie
1 1/2 pounds tart apples (Granny Smith) peeled
1 cup fresh cranberries
3/4 cup plus 2 tablespoons sugar
1 tablespoon flour
1 tablespoon tapioca
2 teaspoons grated orange zest
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
3 tablespoons butter
Roll out half of pastry onto on floured board. Place in pie pan.
Cut apples into thin slices into large bowl. Add next nine ingredients.
Dot with butter.
Roll out top crust. Cut into strips. Weave lattice pattern on top.
Trim excess with sharp knife. Press crust into fluted edge.
Bake at 400 for 20 minutes. Brush with milk or whisked egg.
Sprinkle with sugar. Lower heat to 375 degrees. Bake 35 minutes or
until bubbly. Top with vanilla ice cream.