Raw pie pastry dough sheet (or pre made one 9 or 10 inch pie)
2 pound Fuji apples (peeled & cored)
½ cup Brown sugar
2 tablespoon freshly squeezed lemon juice
2 teaspoons of orange zest
2 tablespoon dry sherry
¼ cup sundried cranberries soaked in water (Pliable)
2 tablespoon unsalted butter
3 large eggs (lightly beaten)
1 cup heavy cream
1 pinch freshly grated nutmeg
1 pinch ground cinnamon
Step (1) Set oven rack to the middle position and preheat the oven to 375ºF.
Step (2) if using already pre made pie dough in pan skip step 2 and proceed to step 3! On a lightly floured surface, roll the dough out to a 10-inch circle, about ⅛-inch thick. Carefully transfer the dough to a pie plate and gently press it up the sides. Drape any excess crust over the edge, then fold under and crimp. Use a fork to prick holes in the bottom of the dough to perforate.
Step (3) Line the dough with parchment paper or and fill with dried beans or pie weights t. Bake for 8 minutes. Carefully remove the beans and parchment paper, and then continue baking for another 5 minutes or until the crust is dry and pale colored. Remove from the oven and set aside on a rimmed baking sheet to cool. Lower the oven temperature to 325ºF.
Step (4) meanwhile core and peel Fuji Apples , using Cuisinart or food processor roughly chop apples set in a large bowl; Sprinkle the apples with sugar, lemon juice, orange zest and Baileys cream sherry. Combine with plumped sundried cranberries mix well.
Step (5) In a medium sauce pan , melt the butter, then add chopped apples with liquid, and cook, stirring, until the liquid begins to simmer . Reduce the heat to low, then continue cooking, stirring occasionally, until the apples are tender and most of the liquid has evaporated; 10 to 12 minutes. Remove from the heat and let cool at least 20 minutes. Note this step can be done a day ahead of time for convenience.
Step (6) in a large bowl, whisk eggs, cream, nutmeg, and cinnamon. Stir in the cooled apple mixture until well-mixed. Pour the custard into the partially-baked pie shell.
Step (7) Transfer the pie, on to a baking sheet, to the 325ºF oven. Bake until the custard sets and a rises slightly, until light browned; about40 minutes let cool. Serve at room temperature or chilled.