Apple Cranberry Pie

Well, winter's here. Time to focus on dishes that keep away the chill!

I planned to prepare this pie for Thanksgiving with my family, but wound up not having enough time. My two-year-old Trevor helped me put this together earlier tonight and it turned out delicious. The sweet traditional flavor of apples is complemented by the slightly tart and juicy qualities of cranberries; the cranberries lose much of their bitter flavor and have a similar texture to cherries.

Materials:
pie plate (9 x 1 1/4 inches) - I used a "deep dish" pie plate for extra filling. If you plan to do the same, increase the flour in your pie crust by one-half to one whole cup; increase shortening to 1 cup.
large mixing bowl
stirrin' spoon
fork
measuring cups: 1/4 cup, 1/3 cup, 1 cup - A measuring cup with extra capacity, such as a 4-cup measure, can be useful for measuring out the fruit.
teaspoon
tablespoon

Ingredients:

For the pastry -

2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold water

For the fruit filling -

1 3/4 cups sugar
1/4 cup flour
3 cups sliced peeled apples - I used Rome and Gala. More flavorful seasonal options might be Braeburn, Granny Smith, and McIntosh. 3 cups is approximate to 3 medium-sized apples.
2 cups cranberries (fresh or frozen)

- Preheat your oven to 425'.

How to Make a Pie Crust:

- Mix 2 cups flour and a teaspoon of salt in your mixing bowl. Measure out your shortening, and cut it into the flour & salt blend by criscrossing two knives, until the mixture looks slightly grainy.

- Sprinkle with water, a tablespoon at a time, while mixing with a fork. Continue until all flour is moistened and the mixture has become a dough that begins to leave the side of the bowl.
* You may need extra water. I fill a mug about a third full and pour it in by small amounts until the dough forms. If your pastry seems too wet, don't worry - you can add a bit more flour to dry it out, or just see how it turns out in the oven. There's nothing wrong with a good moist pie crust.

- Flour your hands, and gather the pastry into a ball. On a lightly floured surface, split the dough in two, and flatten into circles. Lightly fold one circle and place it in the pie pan. Unfold and press the dough into the bottom of the pan and along the sides.
* If this is your first time making a pie crust, concentrate your efforts on evenly flattening the dough along the bottom. Roll the dough outwards with your thumbs from the center towards the outer rim, being sure not to stretch so thin that the dough splits, or you can see the pan through the dough. Once the dough along the bottom seems level, begin pressing it along the outer edge of the pie pan.
* Another note: I've made a handful or two of pies in my lifetime, and I have yet to make a pie with a "proper" crust. I can't seem to get the dough up and over that little lip at the edge of the pan. As long as you can get the top and bottom crust of your pies sealed, you shouldn't worry about it too much. Better to have a good 'shell' for the fillings than stretch it too thin for the sake of presentation, in my opinion.

- Leave the second portion of dough alone; that will form the top crust later.

- Wash out your bowl, or get a replacement bowl; same for your mixing and measuring utensils.

- Peel and slice 3 cups' worth of apples (3 to 4 medium-sized apples). Long, thick slices make a nice alternative texture to the cranberries' shape; diced apples will create a finer-textured pie.

Making the Filling:

- Mix 1 3/4 cups sugar and 1/4 cup flour.

- Layer apple pieces, cranberries, and sugar mixture in a repeating pattern atop your pie crust, beginning and ending with apples.

- Press the remaining dough into a flattened round and lift over the top of the pie filling. Seal top and bottom crusts together to show no gaps. Cut slits in the top crust, or perforate in several places with a fork.

- Cook for 40 or 50 minutes, until crust is lightly golden brown and juice bubbles through holes in the crust.

Cool on a counter, covered with a thick cloth to hold in moisture. After half an hour or so it should be cool enough to eat.

PRE-DESSERTS:
This pie makes an excellent follow-up to meals with the following flavors/textures...

- Squash (acorn, zucchini, pumpkin)
- Spinach (fresh or cooked)
- Walnuts
- Sharp cheeses

TASTY ADDITIONS:

- Whipped cream
- Crushed walnuts
- Sliced almonds
- Chocolate syrup, or melted chocolate topping

DRINKS:

- Milk
- Cider - We enjoyed ours with Mike's Hard Spiced Cider, cold. Warmed cider would also be great.
- Eggnog (mmmm)