Cran-Apple Pie

[[category:BakingSubmitted by Sam_I_Am.

Filling

• 3.5 lb Apples
• 1 C Sugar
• 1/2 t Cinnamon
• 1/2 t Salt
• 1 T Cornstarch
• 2 C Cranberries
• 1 Orange (juiced)

Peel & core.

Slice and toss with half the sugar and the cinnamon, salt, & cornstarch.

Microwave for 12 minutes, stirring every 3. Then cool to at least room temp. If you can fridge it, that's even better. (Cooler crust makes flakier crust.)

Meanwhile bring the cranberries, the rest of the sugar, and the orange juice to a boil.

Crust

• 2.5 C AP Flour
• 1 t Salt
• 2 T Sugar
• 1.5 stick Butter (frozen)
• .5 C Shortening (cold)
• .25 C Vodka
• .25 C Cold Water

Set aside 1 C of flour. Process the rest.

Cut the fat into little pieces and process till even, about 15 seconds.

Spread even, add the rest of the flour and process another 4 or 6 pulses.

Move to a bowl and add the water and vodka. The idea is that flour + water = gluten = tough. But flour + vodka = nothin but tender, and the vodka boils off later.

Incorporate, divide into two disks, wrap in plastic, and fridge for at least an hour, or up to 2 days.

Bake

Roll out the bottom crust and layer the cranberry mixture evenly. Mound the apples on top and cover with the second crust. Cut a few slits, bake at 425 for 20 mintues, till browned, and then 30 at 375 till awesome.