1 12 ounce bag fresh cranberries 1 cup granulated sugar ¼ cup orange juice 2 teaspoon finely shredded orange peel 20 fresh sweet cherries, pitted or 1 cup frozen unsweetened pitted dark sweet cherries
Caramel Apple Filling
8 tart baking apples (Granny Smith) (2 to 2 1/4 pounds) 2 tablespoon lemon juice 1 cup packed dark brown sugar 1 teaspoon finely shredded lemon peel ¼ cup all-purpose flour 1 teaspoon ground cinnamon 2 tablespoon unsalted butter ¼ cup whipping cream 1 teaspoon vanilla bean paste (can substitute pure vanilla extract) 1 egg 2 tablespoon coarse sugar
Piecrust
2 cup cold all-purpose flour 1 cup unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes 1 tablespoon sugar 1 teaspoon salt ½ cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka) 1 teaspoon lemon juice
Make Ahead:
The cranberry filling, apple filling and pastry can be made up to 1 day ahead. Let the two filling stand at room temperature about 1 hour before assembling the pie.
Pie Crust:
For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.
