Apple Cranberry Pie With Pie Crust

Tired of traditional apple pie and want to mix it up a bit? This apple and cranberry combination hits the spot. You can also use dried tart cherries. If you put ice cubes in a cup of water you'll have the flakiest pie crust. If you use butter instead of shortening, make sure it's chilled. YUM!

• Ready In: 1 hr 55 mins
• Serves: 6-8

Ingredients

• Pastry

• 2 1⁄4 cups all-purpose flour
• 3⁄4 teaspoon salt
• 2⁄3 cup shortening
• 7 -8  tablespoons cold water

• Pie

• 1⁄2 cup dried cranberries or 1⁄2 cup dried tart cherry
• 1  cup boiling water
• 6  cups baking apples, peeled, cored, and thinly sliced (Rome, Jonathan, Golden Delicious, or Granny Smith)
• 3⁄4 cup sugar
• 3  tablespoons all-purpose flour
• 1  teaspoon apple pie spice
• 1⁄4 teaspoon salt
• 1⁄3 cup half-and-half or 1⁄3 cup  light cream
•  half-and-half or   light cream
•  sugar

Directions

1. Pastry: Preheat oven to 375.
2. Stir together the flour and salt.
3. Using a pastry blender, cut in shortening until pieces are pea size.
4. Sprinkle a tablespoon of the water over part of the mixture and gently toss with a fork.
5. Push moistened dough to the side of the dough.
6. Repeat using a tablespoon at a time until all dough is moistened.
7. Divide dough in half.
8. Form each half into a ball.
9. On lightly floured surface, flatten 1 dough ball.
10. Roll from center to edges into 12 inch circle.
11. To transfer pastry, wrap it around the rolling pin and unroll into a 9 inch pie plate.
12. Ease pastry into pie plate being careful not to stretch pastry.
13. Filling: Pour boiling water over cranberries. Let stand for 5 minutes and drain.
14. Mix cranberries and apples and place in a pastry-lined pie plate.
15. Trim pastry to edge of pie plate.
16. Brush edge with a little water.
17. In a small bowl combine the sugar, flour, apple pie spice, and salt.
18. Stir in 1/3 cup half and half or cream.
19. Pour over fruit.
20. Roll remaining dough into a circle about 12 inches in diameter.
21. Cut slits to allow steam to escape.
22. Place remaining pastry on filling and trim 1/2 inch beyond edge of plate.
23. Fold top pastry under bottom pastry.
24. Crimp edge as desired.
25. Brush with additional half and half or cream.
26. Sprinkle with some sugar.
27. To prevent overbrowning, cover edge of pie with foil.
28. Bake for 25 minutes.
29. Remove foil.
30. Bake 25 to 30 minutes more or until top is golden.
31. Cool on a wire rack before serving.