7cupspeeled and thinly sliced apples(see Recipe Notes below)
1cupcranberries,fresh or frozen
3tablespoonsfreshly squeezed lemon juice
1/2teaspoonfinely grated lemon zest
3tablespoonsall purpose flour
1/4cuppacked light brown sugar
PREPARE THE CRUST:
Combine all of the crust ingredients in a medium-sized bowl, and mix well. Reserve about a cup of the crust mix for the topping and set aside. Press the rest of the crust mixture firmly and evenly into the bottom and sides of a 9 or 10-inch pie pan (or 9-inch deep dish), forming a thick crust.
Preheat the oven to 375°F.
PREPARE THE FILLING:
Place the sliced apples and cranberries in a large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add the lemon zest. Sprinkle in the flour and mix again. Gradually add the brown sugar and sour cream as you mix. Don't worry if the apple slices break a little while being mixed and tossed. Distribute the filling into the unbaked crust. Sprinkle the reserved crust crumbs over the top and pat neatly into place.
Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil (check after about 30 minutes).
Serve hot, warm or at room temperature.
*It's best to use a mixture of apple varieties for apple pie. These are the best kinds to use for pie: Granny Smith, Honeycrisp, Golden Delicious, Rome, Jonagold and Braeburn.
*If you use a smaller pie pan, 7 cups of apples might be slightly too many apples- use your judgment... they should mound nicely.
*Depending on how thick you'd like the crust, you may have some crust mix left over. Use any remaining crust crumbs in little ramekins to make a couple of extra "apple crisps!"
*This is doubly good with a nice scoop of vanilla ice cream.