Some people hate pumpkin pie.

Now, there are some foods that I can understand hating.

Brussels sprouts. Broccoli. Liver. Spinach. Cottage cheese. Egglplant. Black olives (oh wait, that’s just me.)

But pumpkin pie?

In my parents’ house, pumpkin pie wasn’t on the list of “foods you had to eat before you’d get dessert.” It was the dessert.

Still.

One of the great things about Thanksgiving is that everyone can find some dessert-love at the dinner table.

So, this one’s for you, pumpkin pie-haters.

Although, I’m betting that even the pumpkin pie-lovers will sneak a piece of this onto their plates.

Variety is the spice of life, after all.

Apple-Cranberry Pie

Recipe adapted from Better Homes and Gardens November 2010 issue

Active time: 45 minutes

Start to finish: 2 hours

Serves 10

Ingredients

For the pie pastry

3 1/2 cups all-purpose flour

1 tablespoon sugar

1/4 tablespoon salt

1/2 teaspoon baking powder

1 1/2 cups cold, unsalted butter

2/3 cup ice water

2 tablespoons sour cream

1 teaspoon vinegar

For the pastry cream

1 cup milk

1/4 cup plus 3 tablespoons sugar

2 egg yolks

3 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons butter

1/2 teaspoon vanilla

For the filling

6 Granny Smith apples, peeled, cored and sliced

1/2 cup cranberries

2 tablespoons lemon juice

1 1/4 cups sugar

1/4 cup all-purpose flour

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon salt

1egg, beaten

1 tablespoon whipping cream

Directions

For the pie pastry

In a very large bowl combine flour, sugar, salt, and baking powder. With a pastry blender, cut in butter, leaving chunks the size of peas. In a small bowl, combine water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days, or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.

For the pastry cream

In a small saucepan combine milk and 1/4 cup sugar; cook over medium heat just until bubbly on edges. Meanwhile, in a medium mixing bowl, beat egg yolks, 3 tablespoons sugar, cornstarch, and salt until combined. Gradually beat 1/3 cup hot milk mixture into egg mixture; quickly beat in remaining milk mixture. Return to saucepan; cook and stir over medium heat until mixture is thick and comes to a boil. Remove from heat; stir in butter and vanilla. Transfer to bowl; cover surface with plastic wrap. Cool. Chill in refrigerator until ready to use.

For the filling

In a large bowl combine apples, cranberries and lemon juice. In a small bowl combine sugar, flour, cinnamon, allspice and salt.

For the pie

Preheat oven to 375 degrees F. On a floured surface, roll one pastry portion to a circle 14 inches in diameter. Transfer pastry to a 9-inch deep dish pie plate. Trim pastry even with rim of pie plate; cover and set aside. On a floured surface roll remaining pastry to a 12-inch circle.

Spread bottom of crust with pastry cream. Toss apple mixture with dry ingredients; add to pie pan. Immediately add top crust. Trim to 1/2-inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Cut 4 small openings, so the steam is released. Combine egg and whipping cream; brush liberally on pie. Place pie on a baking sheet.

Bake for 1 hour and 20 minutes. Cover edges of pie with foil, if necessary, to prevent overbrowning. Cool on wire rack.