Apple Cranberry Pie With Pie Crust - flour

Method

• Pastry: Preheat oven to 375.
• Stir together the flour and salt.
• Using a pastry blender, cut in shortening until pieces are pea size.
• Sprinkle a tablespoon of the water over part of the mixture and gently toss with a fork.
• Push moistened dough to the side of the dough.
• Repeat using a tablespoon at a time until all dough is moistened.
• Divide dough in half.
• Form each half into a ball.
• On lightly floured surface, flatten 1 dough ball.
• Roll from center to edges into 12 inch circle.
• To transfer pastry, wrap it around the rolling pin and unroll into a 9 inch pie plate.
• Ease pastry into pie plate being careful not to stretch pastry.
• Filling: Pour boiling water over cranberries.
• Let stand for 5 minutes and drain.
• Mix cranberries and apples and place in a pastry-lined pie plate.
• Trim pastry to edge of pie plate.
• Brush edge with a little water.
• In a small bowl combine the sugar, flour, apple pie spice, and salt.
• Stir in 1/3 cup half and half or cream.
• Pour over fruit.
• Roll remaining dough into a circle about 12 inches in diameter.
• Cut slits to allow steam to escape.
• Place remaining pastry on filling and trim 1/2 inch beyond edge of plate.
• Fold top pastry under bottom pastry.
• Crimp edge as desired.
• Brush with additional half and half or cream.
• Sprinkle with some sugar.
• To prevent overbrowning, cover edge of pie with foil.
• Bake for 25 minutes.
• Remove foil.
• Bake 25 to 30 minutes more or until top is golden.
• Cool on a wire rack before serving.