For the apples:
- 1 1/2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
- 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
For the cranberries:
- 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
Meanwhile, prepare the cranberries: In a saucepan over medium-high heat, combine the cranberries, granulated sugar and water. Cook, stirring occasionally, until the cranberries have broken down slightly and the liquid has thickened to the consistency of a loose jam, 13 to 15 minutes. Let cool for 30 minutes.
Preheat an oven to 400°F.
Let the piecrusts stand at room temperature for 5 minutes. Add the cranberry mixture to the apple mixture and stir to combine. Divide the mixture among four 9-oz. ovenproof soup bowls. Dot the filling with the butter. Place a piecrust on top of each bowl and crimp the edges to seal. Brush with the egg wash and sprinkle with the granulated sugar. Using a paring knife, cut 4 small slits in the center of each crust. Place the potpies on a baking sheet and bake until the crusts are golden brown, 30 to 35 minutes.
Transfer the potpies to a wire rack and let cool for at least 1 hour before serving. Makes 4 potpies; serves 8.