Cran-Apple Pie

Recipe Instructions BAKE at 400F for 25 to 30 minutes. MAKES 9-inch pie. Sift together flour and salt into mixing bowl. Stir in 1/4 cup blanched almonds, finely chopped. Cut in shortening until particles are the size of small peas. Sprinkle 5 to 6 tablespoons cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form two-thirds of the dough into a ball. Flatten to about 1/2-inch thickness, smoothing edges. Roll out on floured surface to a circle 1 1/2 inches larger than an inverted 9-inch piepan. Fit loosely into pan. Cran-Apple Filling: Cook cranberries in water in large saucepan over low heat until berries burst, 7 to 10 minutes. Stir occasionally. Sieve; return to saucepan. Combine sugar and flour, blend into cranberries. Add apples. Heat to boiling. Pour hot filling into pastry-lined pan. Sprinkle with 1/2 cup chopped blanched almonds, around edge of filling. Roll out remaining dough. Cut into strips 1/2 inch wide; crisscross over filling to form lattice top. Trim and seal ends; fold bottom crust over to cover. Flute. Bake in moderately hot oven (400F) 25 to 30 minutes until golden brown. *For use with Pillsbury's Best Self-Rising Flour, omit salt and decrease water to 4 to 5 tablespoons. NOTES : "Junior 2nd Prize Winner in Pillsbury's 8th Grand National Recipe and Baking Contest by Barbara Campbell, Dayton, Virginia. Adapted by Ann Pillsbury."