This was a new recipe I tried out for Thanksgiving. I wanted something similar in taste to the wassail I make at Christmastime, and with the apples and cranberries, plus the cloves, nutmeg, cinnamon, and allspice, this definitely fits the bill. Around here, we’re even calling it “wassail pie!” The blend of spices is perfect, and I love finding another use for fresh cranberries.

• 2 unbaked pie crusts (I use store-bought)
• 3 1/4 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
• 1/2 cup firmly packed light brown sugar
• 3/4 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/8 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. salt
• 4 tsp. cornstarch
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. vanilla extract
• 10 oz. fresh cranberries
• 1/4 cup water

• Egg wash: 1 egg white, beaten with 1 tsp. water
• 2 tsp. granulated sugar

To make the apple-cranberry filling, in a 5 1/2-quart Dutch oven, stir together the apples, brown sugar, 1/4 cup of the granulated sugar, the cinnamon, allspice, cloves, nutmeg, salt and cornstarch until the apples are evenly coated. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Remove from the heat, stir in the lemon juice and vanilla, and let cool for 30 minutes.

Meanwhile, in a saucepan, stir together the cranberries, the remaining 1/2 cup granulated sugar and the water. Set over medium-high heat and cook, stirring occasionally, until the cranberries have broken down slightly and the liquid has thickened to the consistency of a loose jam, 13 to 15 minutes. Let cool for 30 minutes. Add the cranberry mixture to the apple mixture and stir to combine.

Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400.

Let the pie crusts come to room temperature for about five minutes. Line a pie plate with one crust, and spoon in the apple cranberry filling. Gently place the second pie crust over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the entire top crust with the egg wash and sprinkle with the granulated sugar.

Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.