2 ready to Bake 9” pie crusts – 3 cups granny Smith apples, peeled, cored and chopped – ½ cup dried cranberries – ½ cup golden raisins – ½ cup white sugar – 2 tbsp. all-purpose flour – 1 cup Stonewall Kitchen Apple Cranberry Chutney (available at Kelsick Specialty Market) -¼ tsp. cinnamon – pinch cloves and nutmeg Glaze ingredients – 1 egg yolk – 1 tsp. cream or milk
Using your favorite crust recipe or ready-to-bake pie crust roll out on a lightly floured surface and place into a 9” quiche pan. Refrigerate.
Preheat over to 375 degrees F. Combine chopped apples and all remaining filling ingredients until well mixed. Spoon into prepared shell, spreading evenly.
Using your remaining pie crust, cut into 1” wide strips for lattice topping. Using a long, narrow spatula, carefully life every other strip onto pie, using 5-6 strips placed 1/2 inch apart. Rotate pie 90 degrees. Carefully place 5-6 strips on top (optional: weave strips).
For glaze, combine egg yolk and cream/milk in a small dish. Stir with fork until well blended. Brush entire crust, top and edges, with egg wash.
Place on lined baking sheet. Bake pie in lower 1/3 of oven for about 1 hour until apples are tender and crust is golden brown.