Start to finish: 3 hours 15 minutes (45 active)
Pie Dough (recipe below) or 12 1/2 ounces storebought pie dough
2 ½ pounds mixed apples (your choice) peeled cored and sliced ¼-inch thick
3 tablespoons dark brown sugar
2 teaspoons fresh lemon juice
¼ teaspoon table salt
¼ teaspoon cinnamon
2 tablespoons unsalted butter
1/3 cup fresh apple cider
½ cup dried cranberries
2 tablespoons heavy cream
1 heaping tablespoon granulated sugar
vanilla ice cream for garnish
Roll out the crust on a lightly floured surface into a 12-inch round, transfer to a round platter and chill, covered, for 45 minutes. Remove from fridge and let soften slightly at room temperature for 15 minutes.
While the dough is chilling, in a medium bowl toss together the apples, brown sugar, lemon juice, salt and cinnamon. In a 10-inch skillet melt the butter over medium high heat. Reduce to medium and add the apple mixture and the cider. Cook, tightly covered, stirring frequently, until most of the apples are tender but still hold their shape, 12 to 15 minutes.
Transfer the apples with a slotted spoon to a rimmed sheet pan, leaving all the liquid in the pan, and spread the apples out in one layer. If there is a lot of liquid left in the skillet, bring the liquid to a boil, reduce to a simmer and cook until it is reduced to a about ¼ cup and is syrupy. Add the syrup and the cranberries to the apples and stir well. Let the apples and the skillet cool.
Preheat the oven to 425 F. Put the bottom rack in the lower third of the oven.
When the apples have cooled transfer them back to the skillet, smoothing the top. Carefully lift up the dough round that has softened on the counter and place it over the apples, letting the edges hang out over the rim of the skillet. Ease the dough down pressing it in gently where the apples meet the skillet. Trim the crust with a pair of clean scissors so that it is flush with the top rim of the skillet and fold the edges of the dough back in on top of the remaining dough to form a rim. Reroll the dough scraps, cut out several leaf shapes and place them in the center of the dough. Brush the crust evenly all over with the cream and sprinkle with the sugar.
Bake the pie on the lower rack of the oven for 25 to 30 minutes or until golden brown. Let stand for 10 minutes before serving, and garnish with the ice cream.
For the dough:
180 grams (1 ½ cups) unbleached all-purpose flour
1 tablespoon sugar
1/4 teaspoon table salt
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 to 4 tablespoons ice water
Make the dough:
In a large bowl, stir together the flour, sugar and the salt, add the butter and, working quickly with your fingertips or a pastry blender, mix the dough until most of mixture resembles coarse meal, with the rest in small (roughly pea-sized) lumps. Drizzle 2 tablespoons ice water evenly over the mixture and gently stir with a fork until incorporated. Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn’t, add more ice water, 1/2 tablespoon at a time, stirring 2 or 3 times after each addition until it comes together.
Turn the dough out onto a clean work surface and with the heel of your hand, smear the dough in a forward motion on the work surface to help distribute fat. Gather the smeared dough together and repeat the process. Form the dough into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour. Remove the dough from the fridge about 30 minutes before rolling it out.