Rustic Apple Cranberry Tart (cont.)

INGREDIENTS

Crust

Standard dough for 1 single-crust pie (purchased or made from scratch)

Filling

2 cups fresh, rinsed cranberries, picked over for stems, coarsely chopped (thawed, frozen berries may also be used)
1/2 cup sugar
3 large firm, washed, tangy apples (Granny Smith, Golden Delicious, Northern Spy, etc.), peeled, quartered, cored, and sliced crosswise
1/3 cup fresh orange juice
1 tablespoon of 1 orange zest (optional)
1/2 teaspoon real vanilla extract
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4-1/3 cup (small box) raisins (optional)
3 tablespoons butter, chopped into small pieces

DIRECTIONS

1. Preheat oven to 400 F. Center pie pastry into the bottom of a pie pan.

2. In a bowl, mix the orange juice, sugar, and vanilla. Fold in chopped apples (coating with liquid), then chopped cranberries. Add all remaining ingredients except flour and butter, tossing to combine. Sprinkle in flour gradually and mix until dissolved. Set aside for 10-20 minutes.

3. Turn filling into the pie shell and smooth the top. Distribute the small pieces of butter over filling. Gently fold the overhanging dough over fruit filling. The dough will self-pleat as you do this, and you will have a 3- or 4-inch area of exposed filling in the center.

4. Place pie in the center oven rack and bake for 30 minutes. Reduce heat to 375 F, rotate pan so that the part facing the back of the oven now faces forward, and continue to bake until the juices bubble up thickly through the center of the pie, 30 to 35 minutes additional.

5. Transfer pie to a wire rack and allow to cool for at least 1 hour before serving. Serve with a dollop of whipped cream or vanilla ice cream.