- Cranberry-Apple Pie
1 ts salt
1 c butter-flavor shortening
5 Golden Delicious apples
1/2 c dark seedless raisins
2 ts vanilla extract
3/4 ts ground cinnamon
2 1/4 c cranberries
1 large egg white
In large bowl, mix salt and 2 1/2 cups flour. With pastry blender
or two knives used scissor-fashion, cut in shortening until mixture
5 to 6 tablespoons cold water into flour mixture, 1 tablespoon at a time, until dough is just moist
enough to hold together. Shape dough into 2 balls, one slightly
larger than the other. Wrap each ball in plastic wrap and refrigerate
while preparing filling.
Peel, core, and thinly slice apples. Squeeze juice from lemon. In
bowl, toss apples with lemon juice, raisins, vanilla extract,
2 cups cranber ries,
3/4 cup sugar, and 3 tablespoons
On lightly floured surface, with floured rolling pin, roll larger
ball o f dough into a round 2 inches larger all around than inverted
9-inch deep-dish pie plate use to line pie plate. Spoon filling
into crust. Trim dough to 1 1/2-inch overhang. Make high fluted
425 degrees F. Roll remaining dough
1/8 inch thick.
2 1/2" leaf-shape cookie cutter, cut out as many
pastry leaves as possible. With dull side of knife, score veins in
each leaf. Arrange leaves over entire top of pie, slightly overlapping.
In cup, mix egg white with 2 teaspoons water. Brush leaves with
egg-white mixture; sprinkle with 1 tablespoon sugar.
Place sheet of foil underneath pie plate; crimp edges to form rim
to cat ch any drips during baking. Cover pie loosely with a tent
of foil; bake 40 minutes.
Remove foil from top of pie and bake 30 minutes longer or until
apples are tender and crust is nicely browned. Cool pie slightly
on wire rack to serve warm. Or, cool pie completely to serve later.
Garnish with remaining cranberries.