Apple Cranberry Pie with Orange Pastry Crust
Classic apple pie is given a bit more "bit" with tart cranberries.
1 1/4 cups all-purpose flour
1 teaspoon finely grated orange zest
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup butter-flavored shortening
1 1/2 tablespoon reconstituted orange juice
1 1/2 tablespoon cold water
1 cup cranberries
3 cup sliced peeled apples
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 tablespoons butter
To make the crust:
Combine flour, orange zest, sugar and salt in a mixing bowl; stir to blend. Using pastry blender or two knives, cut shortening into flour mixture until it resembles coarse meal. Combine orange juice with cold water. Add juice/water by tablespoons, mixing gently with a fork just until dough begins to hold together in clumps. If necessary, an extra tablespoon water may be added. Gather dough and shape in a flat round disk. Chill at least 1 hour. On lightly floured wax paper roll dough to about 1/8 inch, in big enough circle to overhang pie plate by 1 1/2 inches to 2 inches. Ease pastry into pie plate, being careful not to stretch dough and fold pastry under at edge. Pinch bottom and sides. Make another round of crust to place on top of the pie.
To make the filling and assemble the pie:
Preheat oven to 400 F. Combine cranberries, apples, sugar, flour and salt. Mix well. Pour into crust. Cover with top crust, crimp decoratively. Cut vents in top. Bake 50 minutes or until apples are tender.
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