I’m not very good at making pies. I’ve got a limited set of pies I can do well – an apple pie that uses leaf-shaped cutouts for the top, a lattice-topped blueberry pie, and any sort of cream-based pie (banana cream, coconut cream, key lime, etc.). I’ve had countless failures trying to make pumpkin pie (I had success finally), and any sort of traditional double-crust pie. So I was apprehensive when I set out to make this pie.
The crust has vodka in it. It has a bit of an aftertaste if the pie is eaten warm out of the oven. But it’s a very tender crust. The cranberries are cooked down with orange juice, sugar and cinnamon, to make a sort of jam that is spread on the crust, followed by the apples.
After the pie came out of the oven, it cooled for a couple of hours. It looked beautiful and smelled good. But when I cut into it – very soupy. Oh well. The crust is delicious, though. Very flaky, tender and flavorful. I’d probably use this crust recipe again. Larry and Jay thought the pie was just okay overall.

• Apple Cranberry Pie (Test Recipe)