Cranberry apple pie
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 2½ | cup | Flour |
| 1 | cup | Butter flavored shortening |
| 5 | larges | Apples, golden delicious |
| 1 | large | Lemon |
| ½ | cup | Raisins, seedless |
| ¾ | teaspoon | Cinnamon |
| 2 | teaspoons | Vanilla |
| 2½ | cup | Cranberries |
| Sugar | ||
| 1 | large | Egg white |
| 6 | tablespoons | Water |
Directions
Mix flour, salt. Cut in shortening until crumbly. Stir 5-6 tbsp water 1 tbsp. at a time, until dough is just moist enough to form a ball. Shape dough into 2 balls, one slightly larger than the other.
Wrap each in plastic wrap and chill for 1 hour. Peel core and slice apples, squeeze lemon juice. In bowl, toss apples with juice, raisins, vanilla and cinnamon, 2 cups cranberries, ¾ c sugar and 3 tbsp flour . On lightly floured surface, roll out large ball of dough into a round 2 inches larger than pie plate. Line pie plate, spoon apples into pie crust. . Trim dough to 1½ inch overhang.
Make high fluted edge. Preheat oven to 425F. roll out remaining dough ⅛ inch thick. Cut out as many pastry stars as you can, using a cookie cutter. Arrange over pie, slightly overlapping. Brush with egg white, mixed with 1 tbsp. water. sprinkle with a little white sugar.
Place sheet of foil underneath pie plate, crimp edges to form rim to catch any drips during baking. cover pie loosely with a tent of foil, bake 40 minutes. place on wire rack to cool, serve warm, garnish with remaining cranberries.
Submitted By KATHERINE WALDEN On 10-04-94