Homey cinnamon, cloves, nutmeg and allspice combine with rich rum and vanilla to make this an instant new classic for the Fall Harvest table. Tart in-season cranberries are perfect with these sweet Autumn apples. 

Apple Pie Spice, Pure Vanilla Extract - 100%

3 apples, cored, peeled & sliced
1 cup cranberries, chopped
2/3 cup sugar
3 Tablespoons flour
1 heaping teaspoon apple pie spice
1 teaspoon rum
1 teaspoon vanilla extract
2 refrigerated pie crusts
1 egg, whipped for wash

Wash and dry cranberries, then coarsely chop. Rinse well in a colander to remove seeds. Peel apples, then wash and core them. Slice into even slices.

Combine apples and chopped cranberries in a medium size bowl. Toss with sugar, flour and apple pie spice. Pour rum and vanilla in and lightly stir to distribute.

Press a pie crust into a 9 inch pan. Pour apple mixture into crust. Take the second crust and roll out. Cut into strips and interweave in a basket pattern to make a lattice top. Flute the edge of the base pie crust to cover the strips.

Brush pie crust with egg wash using pastry brush. Sprinkle a bit of cinnamon over the egg wash. Place pie on cookie sheet to catch any drips. Cover lightly with aluminum foil and bake at 450 degrees for 20 minutes. Remove aluminum foil and reduce heat to 350 degrees. Continue baking for another 40 minutes. Let pie cool on a cooling rack for a minimum of four hours before slicing to serve.