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Ingredients
- Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup vegetable shortening
- 8 to 9 tbsp ice water
- Filling:
- 2 cups fresh cranberries
- 1/2 cup sugar
- 3/4 cup firmly packed light brown sugar
- 3 tbsp all-purpose flour
- Dash salt
- 1/2 tsp ground cinnamon
- 1/2 tsp grated lemon rind
- 1/4 cup pure maple syrup
- 2 tbsp water
- 4 cups thinly sliced peeled apples
- 1 tbsp unsalted butter, optional
Preparation
Step 1
To make the crust, in a medium bowl mix together the flour and salt. Cut in the shortening until the mixture resembles coarse meal. Add just enough water for the dough to hold together, being careful not to over mix. Divide the dough in half. Roll out one piece of dough on a floured surface to a round about 11 inches in diameter. Carefully lift the dough in to a 9-inch pie plate.
Preheat the oven to 400 F.
Mix together the cranberries, sugars, flour, salt, cinnamon, lemon rind, maple syrup and water in a large saucepan. Stir the mixture over medium heat until the berries burst, 5 to 8 minutes. Stir in the apples, then turn the mixture into the unbaked pie crust. Dot with butter, if desired.
Roll out the remaining piece of dough into a round about 11 inches in diameter. With a pastry wheel, cut strips to make a lattice crust, or place the whole round over the filling to make a full crust. Seal and crimp the edges.
Bake for 45 minutes, until nicely browned.