Roll out pie dough for a 9” pie pan, trim the excess dough so you have a ½” overhang, then crimp the dough to your desired edging. Refrigerate for 30 minutes.
Preheat oven to 425°
Line the pie dough with foil or parchment paper and blind bake the crust using pie weights (you can also use dried beans, uncooked rice, or granulated sugar).
Bake 15-20 minutes or until edges are lightly browned. Remove from oven and remove weights and foil.
Reduce oven to 350°
Apple Layer
In a saucepan, cook the cider over med-high heat until it is reduced by half. Remove from heat and allow to cool.
In a large bowl, whisk together the eggs, sugar, sour cream and salt until well blended.
Pour in the cooled cider and whisk to combine.
Pour the filling into the crust and bake for 40-45 minutes or until just barely set.
Remove from the oven and cool on a wire rack.
Creamy Cranberry Layer
In a small bowl, sprinkle the gelatin over the water and let stand for 1-2 minutes.
Heat gelatin mixture in the microwave until gelatin is dissolved – about 15 seconds; set aside.
In a large saucepan, bring cream, half & half, and sugar just to a boil over medium heat.
Remove pan from heat and stir in gelatin, vanilla and 1/3 C. cranberry sauce. Stir until the gelatin is dissolved.
Pour over pie and refrigerate for 4 hours or overnight.
Cranberry Topping
In a small bowl, whisk together the corn starch and water.
In a small saucepan, add the remaining cranberry sauce, and the corn starch mixture.
Heat over medium heat, stirring frequently, until the sauce is bubbly and thickened.
Remove from the heat and allow to cool slightly.
Add mixture to a blender or food processor and puree. Press mixture through a mesh strainer (optional).
Spread over the top of the chilled pie. Return to the refrigerator for 1 hour.
