准备

• Position two oven racks in the lower third of the oven and heat the oven to 400°F.

做填充

• Peel the apples and pears, cut each in half from top to bottom, remove the cores with a melon baller, and trim the ends with a paring knife. Lay the apples, cut side down, on a cutting board and cut them crosswise into 3/4-inch pieces, and then halve each piece diagonally. Cut the pears lengthwise into 1-inch slices. Put the apples, pears and cranberries in a large bowl and toss with the lemon juice.
• 将红糖，1/4杯砂糖，玉米淀粉，生姜和犹太盐混合在一个小碗中。（不要将其添加到水果中。）在一道小菜中，用1茶匙轻轻打败蛋清。水。搁置。

组装馅饼：

• 在带有2茶匙的边缘（包括轮辋）的9英寸防烤箱玻璃（Pyrex）馅饼上黄油。软黄油。
• 2至3汤匙。面粉成糕点布的表面，形成一个约15英寸的圆圈，也形成滚动引脚堆放。如果您没有糕点布，请将面粉擦成一个大而光滑的棉厨房毛巾，然后使用面粉滚动销。将一个面团的圆盘滚动成1/8英寸厚，约15英寸的圆圈。
• Lay the rolling pin across the upper third of the dough circle; lift the pastry cloth to gently drape the dough over the pin and then roll the pin toward you, wrapping the remaining dough loosely around it. Hold the rolling pin over the near edge of the pie plate. Allowing for about a 1-inch overhang, unroll the dough away from you, easing it into the contours of the pan. If the dough isn’t centered in the pan, gently adjust it and then lightly press it into the pan. Take care not to stretch the dough. If it tears, simply press it back together—the dough is quite forgiving.
• 用鸡蛋白洗涤的浅涂层刷面团的底部和侧面（您不需要全部）。留下1/4英寸的悬垂，用厨房剪切围绕着面团的边缘切割。
• 将糖混合物与水果结合在一起，然后折腾以搭配。馅饼盘中的水果堆满，根据需要对其进行重新安排，以使桩紧凑。用1汤匙点果实。冷黄油块。
• Rub another 2 to 3 Tbs. flour into the surface of the pastry cloth and stocking. Roll the remaining dough into a circle that’s 1/8 inch thick and about 15 inches across. Use the rolling pin to move the dough. As you unroll the dough, center it on top of the apples. Place your hands on either side of the top crust of the pie and ease the dough toward the center, giving the dough plenty of slack. Leaving a 3/4-inch overhang, trim the top layer of dough around the rim of the pie plate. Fold the top layer of dough under the bottom layer, tucking the two layers of dough together. Press a lightly floured fork around the edge of the dough to seal it, or flute the edge of the dough with lightly floured fingers.
• Lightly brush the top with cold water and sprinkle the surface with the remaining 1 Tbs. sugar. Make steam vents in the dough by poking the tip of a paring knife through it in a few places; it’s important to vent well so that the steam from the cooking fruit won’t build up and crack the top of the crust.

烤馅饼：

• 用铝箔带覆盖馅饼的边缘。这将防止外壳的边缘过度弯曲。
• Place a rimmed baking sheet or an aluminum foil drip pan on the oven rack below the pie to catch any juices that overflow during baking. Set the pie on the rack above.
• 烘烤，直到顶部和底层是金黄色，果汁冒泡，60至75分钟；要使果汁变稠，必须煮沸，因此请查找通过蒸汽通风口或馅饼边缘附近的裂缝来寻找气泡，然后聆听冒泡的汁液。在烘烤的最后5分钟内，从馅饼边缘上取下箔带。在上菜之前至少3小时和一整夜冷却派。

提前提示

The pie will keep at room temperature for up to 1 day. For longer storage, cover with aluminum foil and refrigerate for up to 5 days; reheat before serving in a 325°F oven until warmed through, about 20 minutes.