-
1
For Crust:
-
2
Mix first 5 ingredients in a food processor.
-
3
Add shortening and cut in until mixture resembles coarse meal.
-
4
Blend in enough buttermilk by tablespoons to form dough that clumps together.
-
5
Gather dough into a ball;divide in half.
-
6
Flatten each half into a disk and wrap separately in plastic wrap; chill 45 minutes.
-
7
(Can make 1 day ahead).
-
8
For filling:
-
9
Position rack in lowest third of oven and preheat to 375 degrees.
-
10
Coarsely chop cranberries with sugar and pumpkin pie spice in food processor;transfer mixture to a large bowl.
-
11
Add apples.currants, and flour and toss well.
-
12
Roll out 1 dough disk between sheets of waxed paper to a 13 inch round, peel off top sheet of paper and invert dough into a 9 1/2 inch diameter deep-dish glass pie dish;peel off paper.
-
13
Fold under overhanging dough to form a double-thick edge;crimp edges.
-
14
Using acorn, leaf or shape of your choice cookie cutters, cut out shapes.
-
15
Using a knife, mark veins in leaves or add other decorative touches.
-
16
Slightly mound filling in pie dish.
-
17
Arrange dough shapes around edges of pie and all over top, overlapping decoratively.
-
18
Brush pastry all over with buttermilk.
-
19
Place pie on baking sheet (I line it with heavy-duty foil for ease in clean up).
-
20
Bake for 45 minutes.
-
21
Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more.
-
22
Transfer pie to rack and cool 1 hour.
-
23
Serve warm or at room temperature.
