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1
Pastry: Preheat oven to 375.
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2
Stir together the flour and salt.
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3
Using a pastry blender, cut in shortening until pieces are pea size.
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4
Sprinkle a tablespoon of the water over part of the mixture and gently toss with a fork.
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5
Push moistened dough to the side of the dough.
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6
Repeat using a tablespoon at a time until all dough is moistened.
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7
Divide dough in half.
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8
Form each half into a ball.
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9
On lightly floured surface, flatten 1 dough ball.
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10
Roll from center to edges into 12 inch circle.
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11
To transfer pastry, wrap it around the rolling pin and unroll into a 9 inch pie plate.
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12
Ease pastry into pie plate being careful not to stretch pastry.
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13
Filling: Pour boiling water over cranberries.
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14
Let stand for 5 minutes and drain.
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15
Mix cranberries and apples and place in a pastry-lined pie plate.
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16
Trim pastry to edge of pie plate.
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17
Brush edge with a little water.
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18
In a small bowl combine the sugar, flour, apple pie spice, and salt.
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19
Stir in 1/3 cup half and half or cream.
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20
Pour over fruit.
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21
Roll remaining dough into a circle about 12 inches in diameter.
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22
Cut slits to allow steam to escape.
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23
Place remaining pastry on filling and trim 1/2 inch beyond edge of plate.
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24
Fold top pastry under bottom pastry.
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25
Crimp edge as desired.
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26
Brush with additional half and half or cream.
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27
Sprinkle with some sugar.
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28
To prevent overbrowning, cover edge of pie with foil.
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29
Bake for 25 minutes.
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30
Remove foil.
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31
Bake 25 to 30 minutes more or until top is golden.
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32
Cool on a wire rack before serving.
