9" double-crust pastry (I use the pillsbury pre-made ones)
1 egg
Sugar in the raw (It looks better than table sugar)
Syrup:
1/2 cup unsalted butter
3 tablespoons flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup brandy (or water)
Filling:
7 granny smith apples
Heaping 1/2 cup cranberries
Additional flour
Cinnamon
Nutmeg
1: Peel, core and slice the apples.
2: Melt butter in sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and brandy. Bring to a boil, reduce temp, and simmer for 5 minutes.
3: Put bottom crust in pan, and layer in apples. Sprinkle with cranberries, and a pinch of flour. Add a drizzle of the syrup. Continue layering apples/cranberries with syrup/flour, until the shell is full. Save some of the syrup for later. Sprinkle the top of the filling with cinnamon, to taste, and add a pinch of nutmeg.
4: Put on the top crust, and vent. Slowly pour the last bit of syrup over top so it can soak into the crust a bit. Glaze with 1 beaten egg, and sprinkle with raw sugar. Protect the edge of the crust with foil.
5: Bake 15 minutes at 425 degrees. Reduce temp to 350, and continue baking for 35-45 minutes. The syrup tends to bubble a bit, so it's best to put it on a cookie sheet to spare your oven the cleaning
