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1
Mix first 5 ingredients in processor.
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2
Add shortening and cut in until mixture resembles coarse meal.
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3
Blend in enough buttermilk by tablespoons to form dough that begins to clump together.
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4
Gather dough into ball; divide in half.
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5
Flatten each half into disk.
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6
Wrap each disk in plastic and chill 45 minutes.
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7
(Can be made 1 day ahead.)
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8
Position rack in lowest third of oven and preheat to 375F.
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9
Coarsely chop cranberries with sugar and pumpkin pie spice in processor.
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10
Transfer mixture to large bowl.
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11
Add apples, currants and flour and toss well.
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12
Roll out 1 dough disk between sheets of waxed paper to 13-inch round.
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13
Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish.
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14
Peel off paper.
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15
Fold under overhanging dough to form double-thick edge.
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16
Crimp edge.
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17
Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round.
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18
Using 3-inch-long leaf cookie cutter, cut out leaves.
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19
Using knife, mark veins in leaves.
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20
Slightly mound filling in pie dish.
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21
Arrange leaves around edge of pie and all over top, overlapping decoratively.
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22
Brush pastry all over with buttermilk.
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23
Place pie on baking sheet.
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24
Bake 45 minutes.
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25
Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more.
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26
Transfer pie to rack and cool 1 hour.
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27
Serve warm or at room temperature with ice cream.
