Two-Crust Pastry or 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling:
12 cups thinly sliced peeled tart apples (about 4 lb)
1 1/3 cups sugar
1 teaspoon ground cardamom or cinnamon
1/2 teaspoon salt
2 teaspoons grated orange peel
1 teaspoon vanilla
1/2 cup cornstarch
Juice of 2 oranges (about 1/2 cup)
1 cup pomegranate seeds
Glaze:
3 tablespoons whipping cream
2 tablespoons sugar
Heat oven to 400° F. On well-floured surface, roll 1 pastry round or pie crust to 16 x 12-inch rectangle. Roll pastry onto rolling pin; unroll into 15 x 10 x 1-inch pan. Press pastry in bottom and up sides of pan. In large bowl, toss apples, 1 1/3 cups sugar, the cardamom, salt, orange peel and vanilla. In small bowl, mix cornstarch and orange juice. Add to fruit mixture; stir to combine. Spoon filling evenly into pastry-lined pan. Scatter pomegranate seeds over filling. On well-floured surface, roll second pastry or pie crust to 15 x 11-inch rectangle. Place over filling. Fold top crust over bottom crust to seal, crimping edge slightly with fingers. With small knife, cut slits or decorative shapes in top crust. Brush top crust with whipping cream; sprinkle with 2 tablespoons sugar. Bake 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 45 minutes before serving. Serve warm or cool.