Yield: 10 servings
|Pastry (recipe follows)|
|10||Granny Smith apples, peeled, cored, and thinly sliced|
|1 cup||Pitted dates, chopped|
|1 tablespoon||Lemon juice|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
1. Prepare Pastry.
2. Prepare filling: In 5-quart saucepot, combine apples, dates, cranberries, sugar, lemon juice, cinnamon, and nutmeg. Heat to boiling over medium heat, stirring frequently; continue cooking until apples are soft but still retain their shape-about 20 minutes. Set aside.
3. Heat oven to 400'F. Between 2 sheets of floured waxed paper, roll out one ball of pastry to an 11-inch round. Remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. Remove remaining sheet of waxed paper. Spoon apple filling into pastry-lined plate.
4. Between sheets of floured waxed paper, roll out remaining pastry to a 12-inch round to make top crust. Remove top sheet of paper and invert pastry over filling. Remove remaining sheet of paper; gently press pastries around rim where they meet. Carefully fold edge of top crust under edge of bottom crust, making soft rolled border that is even with rim of plate. Cut 4 slits in top crust to allow steam to escape during baking.
5. Bake pie 30 to 35 minutes or until pastry is golden brown. Cool pie on wire rack for 15 to 20 minutes before cutting.
Pastry: In medium-size bowl, combine 2 C unsifted all-purpose flour and ½ t salt. With pastry blender or 2 knives, cut ½ C (1 stick) butter and ¼ C vegetable shortening into flour mixture until mixture resembles coarse crumbs. Sprinkle 4 to 5 T cold water over flour mixture, 1 T at a time, and mix lightly until pastry holds together when lightly pressed. Shape pastry into 2 equal balls; flatten each ball to 1-inch thickness. Wrap and refrigerate pastry for 30 minutes.
Country Living/Oct/94 Scanned & edited by Di Pahl & <gg>