Category: Desserts

• 1 1/3 c sugar (267 g)
• 1/4 c all-purpose flour (30 g)
• 1 t cinnamon
• 1/2 t nutmeg
• dash of salt
• 2 medium-size tart apples (Granny Smith)
• 3 medium-size sweet apples (Honeycrisp, Johnagold)
• 2 c fresh or frozen cranberries
• 2 T butter
• Pie Pastry x2

Heat oven to 425°.

Combine dry ingredients, then toss the apples in by hand until coated, then toss in cranberries.

Pour filling into pastry-lined pie pan. Top with pieces of cut butter. Cover with pastry, cut vents, seal and flute edges. Brush pie with milk, then garnish with brown sugar, cinnamon and nutmeg.

Cover edge: Fold 12″ square of foil into quarters. Completely round off the open corner with scissors to make 1/4-circle shape. Open one fold to form half-circle. Cut a half circle out of that to make a half-circle ring about 2-3″ wide. Open it up and you have one round strip to cover the edges.

Bake 25 min on low rack, remove foil, then bake 15 minutes longer.

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• 2/3 c + 2 T vegetable shortening (152 g)
• 2 c all-purpose or pastry flour (240 g)
• 1 t salt
• 4 – 6 T ice water

Makes a 10″ single-layer crust with enough excess for mistakes and garnish.

Blend flour and salt together. Cut shortening into flour mixture using pastry blender until pea-sized.

Sprinkle the cold water over the mixture, one tablespoon at a time and toss with fork only until the moisture is evenly distributed.

Gather pastry and press into ball shape, wrapped in plastic or wax paper.

Refrigerate 20-40 min before rolling.

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