Cranberry-Apple Pie with Pecan Shortbread Crust

By jeknudson

This delicious pie combines two of the best flavors of fall, cranberry and apple, with homemade shortbread crust. Make this pie tonight!

Ingredients

• 1 cup pecans, finely chopped
• 1 1/2 cups butter, softened
• 3/4 cup powdered sugar
• 3 cups all-purpose flour
• 3 pounds Gala apples
• 1 cup firmly packed light brown sugar
• 3/4 cup sweetened dried cranberries
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• Toasted pecan halves, powdered sugar

Preparation

Step 1

CRUST:
Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 4 to 5 minutes or until lightly toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).

Meanwhile, beat butter at medium speed with an electric mixer 1 minute or until creamy; add powdered sugar, beating well. Gradually add flour, beating at low speed until mixture is no longer crumbly and starts to come together into a ball. Stir in pecans. Shape one-third of dough into an 8-inch log; wrap in plastic wrap, and chill until ready to use. Press remaining dough on bottom and up sides of a 9-inch springform pan. Cover and chill crust.

FILLING:
Peel apples. Cut into 1/4-inch-thick wedges. Toss together apples and next 4 ingredients. Spoon mixture into prepared crust. Drizzle with melted butter.

Cut reserved dough log into 8 (1-inch) pieces. Gently shape each piece into a 6- to 8-inch rope. Lightly press each rope to flatten into strips. Arrange strips in a lattice design over filling.

Bake at 350°F for 1 hour to 1 hour and 10 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick, shielding with foil during last 30 minutes to prevent excessive browning. Cool completely in pan on a wire rack. Remove sides of pan.