Nothing can quite compare to having your entire house smelling of warm apple pie. While I'm partial to apples, I love how this recipe encompasses other autumnal flavors — like pumpkin and cranberries — to create a delicious seasonal blend perfect for any holiday occasion.
2 refrigerated pie crusts
8–10 Granny Smith apples, peeled and sliced
1/4 cup lemon juice
1 cup craisins
1 cup golden raisins
2 Tbsp pumpkin pie spice
1-1/2 cups brown sugar
1/2 cup flour
1 tsp water
1 (16-oz) container store-bought vanilla icing
Sanding sugar (optional)
Remove the pie dough from refrigerator, and let it come to room temperature.
Toss the apple slices with the lemon juice in a large bowl. Add the craisins, raisins, pumpkin pie spice, brown sugar, and flour to the bowl. Toss to coat.
Roll out the pie dough into 2 rectangles, approximately 16" x 14". Place the first crust into a 9" x 13" baking pan. Fill the pan with the apple mixture. Top everything with the second pie crust, and pinch the edges of the 2 crusts together. Cut 3–4 slits in the top crust to allow steam to escape.
Whisk the egg and water together. Brush the top crust with the egg wash and bake for 45–50 minutes, or until apple filling is bubbling. Remove the pie from the oven and let it cool for 30-45 minutes.
Microwave the vanilla icing, in 20 second intervals, until melted. Pour the melted icing over top of the pie and spread evenly. Sprinkle with sanding sugar, if desired.
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