Ingredients:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons butter, cold and cut into pieces
3 tablespoons vegetable shortening
5 -6 tablespoons ice water
2 1/2 lbs apples, peeled cored, and sliced 1/4 inch thick ( use whatever type you like best, I like a mixture of Macintosh and Granny Smith)
1/2 cup dried cranberries
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1 pinch ground nutmeg
1 egg whites, beaten
1 tablespoon sugar
Directions:
PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
Sprinkle with 1/2 the water and pulse.
Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
On a floured surface, form the dough into a ball and then flatten into a disk.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
BAKING AND ASSEMBLY: Preheat oven to 400 F Roll dough on a floured surface to make a 15 inch circle.
Fold dough into quarters; place on a large baking sheet and unfold.
Place filling in the center of the pastry, leaving a 2 1/2 border all around.
Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it’s a rustic pie).
Brush pastry with egg white and sprinkle with sugar.
Bake for 25 minutes.
Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
Cool on baking sheet on a wire rack.
Cover and store pie at room temperature.
Servings: 12
Time preparation: 30 min.
Time total: 70 min.