Login to Save Like

Ingredients

• 1 1/2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
  ; thick
• 1 1/2 lb. Pink Lady or McIntosh apples, peeled, cored and cut into slices
  ; 1/4 inch thick
• 1/2 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 4 tsp. cornstarch
• 1 Tbs. fresh lemon juice
  
  

• 10 oz. fresh cranberries
• 1/2 cup granulated sugar
• 1/4 cup water
  
  
• 1 batch potpie crust, rolled into four 6-inch rounds and refrigerated (see
  ; related recipe at left)
• 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
• 1 egg white, beaten with 1 tsp. water
• 2 tsp. granulated sugar

Description

Our Potpies Offer A Unique Twist On The Classic Apple-cranberry Pie. The Recipe Calls For Baking The Desserts In 9-oz. Soup Bowls. You Can Use Any Individual-size Ceramic Pie Dish Or Other Vessel As Long As It Is Oven Safe. If Desired, Make An Additional

Williams-Sonoma