Apple, Cranberry and Pecan Pie
Makes 8 servings
Prep: 30 Minutes
Bake: 50 Minutes
2 ¼ cups all-purpose flour
¾ teaspoon salt
2/3 cup shortening
7-8 tablespoons cold water
½ cup dried cranberries and ½ cup chopped pecans
6 cups baking apples, peeled, cored and thinly sliced (Rome, Jonathan, Golden Delicious, or Granny Smith)
¾ cup sugar
3 tablespoons all-purpose flour
1 teaspoon apple pie spice
¼ teaspoon salt
1/3 cup half-and-half or light cream
half-and-half or light cream
- Preheat oven to 375 degrees F. Stir together the 2 ¼ cups all-purpose flour and ¾ teaspoon salt. Using a pastry blender, cut shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all of the dough is moistened. Divide in half. Form each half into a ball.
- On lightly floured surface flatten 1 dough ball. Roll from center to edges into 12 inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9 inch pie plate. Ease pastry into pie plate being careful not to stretch pastry.
- For filling, pour boiling water over cranberries. Let stand for 5 minutes; drain. Mix cranberries and apples; place in the pastry-lined pie plate. Trim pastry to edge of pie plate. Brush edge with a little water.
- In a small bowl combine the ¾ cup sugar, the 3 tablespoons flour, apple pie spice, and ¼ teaspoon salt. Stir in 1/3 cup half-and-half or cream. Pour over fruit.
- Roll the remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim ½ inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with additional half-and-half or light cream. Sprinkle with some sugar. To prevent over-browning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Cool on a wire rack. Makes 8 servings.