Prep: 45 mins | Bake: 45 mins + cooling | Makes: 8 servings

Ingredients:

2 cups fresh or frozen cranberries, thawed

1/2 cup water

1/4 cup honey

1 cup crushed pineapple, drained

1/4 cup cornstarch

1 tsp ground cinnamon

1 medium apple, peeled and thinly sliced

Pastry for double crust (9″) (recipe in Notes)

Instructions:

  1. Preheat oven to 350°F. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly.
  2. In a large bowl, combine pineapple, cornstarch and cinnamon, stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to an 1/8″-thick circle, transfer to a 9″ pie plate. Trim pastry even with outside edge of pie plate. Add filling.
  3. Roll remaining dough to an 1/8″-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  4. Bake 45-55 mins or until crust is golden brown and filling is bubbly. Cover pie lossly with foil during the last 30 mins if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Notes:

To make your own pastry:

Ingredients:

2 1/2 cups all-purpose flour

1/2 tsp salt

1 cup cold butter

1/3-2/3 cup ice water

Instructions:

  1. Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shap each into a disk; wrap in plastic wrap. Refrigerate one hour or overnight.