Apple Pie with Apple Fennel Filling

Ingredients

• 1 Pastry for double crust pie
• 6 medium baking apples, peeled, cored, thinly sliced
• 1 small fennel bulb, thinly sliced, then chopped (1 cup), fronds reserved for garnish
• 1/2 cup dried sweetened cranberries
• 1 tablespoon fresh lemon juice
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons all purpose flour
• sweetened whipped cream

Instructions

1. 1

   Heat oven 425F.

2. 2

   Roll out half of pie dough to fit 9-inch pie plate.

3. 3

   In large bowl, toss apples, fennel and cranberries with lemon juice. Mix sugar, cinnamon and flour; sprinkle over apple mixture and gently toss again. Spoon filling into prepared crust.

4. 4

   With the tip of your finger moisten the edge of crust with some water.

5. 5

   Roll out remaining pie dough. Top pie with second crust wrapping any excess top crust under bottom crust edge pressing to seal.

6. 6

   Flute edges. Cut several slits in top crust with the tip of a knife to vent steam.

7. 7

   Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling. During last 15 minutes of baking time cover fluted edge of pie with a crust protector or foil to prevent excessive browning, if needed.

8. 8

   Cool before serving. Garnish with whipped cream and fennel fronds.