2-1/2 cups gf flour mix ½ cup sugar (extra for sprinkling) ½ teaspoon salt 1-1/2 sticks unsalted butter, cut into ½” pieces and chilled ½-3/4 cup ice water 1 teaspoon lemon zest 1/2 teaspoon fresh lemon juice 4 Granny Smith apples, peeled, cored and thinly sliced ½ cup fresh cranberries 1 egg white, beaten
Add flour, 1 teaspoon sugar and ½ teaspoon salt to the bowl of a electric stand mixer. Add chilled butter and mix with a paddle at low speed until the mixture resembles the size of small peas. With the machine running gradually add the ice water, about 1 Tablespoon at a time, until the dough is evenly moistened and looks like it will hold together when kneaded into a ball. (We used about ¾ cup water to get to this stage) Turn the dough onto a floured work surface and form into two balls. Form each ball into disks, wrap with plastic wrap and refrigerate for at least an hour. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. On a lightly floured surface, roll out a disk into a large round, dough should be about 1/8” thick. Loosen the dough from the surface with a spatula and carefully transfer it to the baking sheet. Repeat with other disk. In a large bowl, add ½ cup sugar, lemon zest and a pinch of salt. Add apples, cranberries and lemon juice and toss well. Arrange apple mixture in the center of each dough round, leaving a 3” border all around. You can decoratively arrange the apples so they make a design when baked. Brush the overlapped top of the crust with egg white and sprinkle with sugar. Place pie in oven and bake for 55 minutes. Let cool, then transfer to a plate and cut into wedges to serve.