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

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