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1
To prepare baked pie shell: In food processor with knife blade attached, pulse flour and salt until well blended.
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2
Add cold butter and shortening, and pulse just until mixture resembles coarse crumbs.
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3
Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, just until large moist crumbs begin to form.
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4
With hands, shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight.
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5
(If chilled overnight, let dough stand 30 minutes at room temperature before rolling to prevent cracking.
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6
).
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7
Preheat oven to 425 degrees.
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8
On lightly floured surface, with floured rolling pin, roll dough into 12-inch round.
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9
Ease dough into 9-inch glass or ceramic pie plate.
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10
Gently press dough against bottom and up sides of plate without stretching.
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11
Trim dough edge, leaving 1-inch overhang.
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12
Fold overhang under; pinch to form stand-up edge, then make decorative edge.
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13
Freeze pie shell for 15 minutes.
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14
Line pie shell with foil or parchment paper, and fill with pie weights, dried beans, or uncooked rice.
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15
Bake 10 to 12 minutes or until beginning to set.
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16
Remove foil with weights, and bake 13 to 15 minutes longer or until golden.
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17
If shell puffs during baking, gently press it down with back of spoon.
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18
Cool on wire rack at least 10 minutes.
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19
Reset oven control to 350 degrees.
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20
To prepare almond filling: In food processor with knife blade attached, blend almond paste, softened butter, and sugar until smooth.
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21
Add eggs, flour, and salt; blend until well mixed, occasionally scraping down side of processor bowl with rubber spatula.
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22
Fill pie shell with almond filling.
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23
Bake 30 to 33 minutes or until filling is slightly puffed and golden.
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24
Cool completely on wire rack, about 3 hours.
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25
While pie is baking and cooling, prepare Cranberry Topping: In 2-quart saucepan, combine 1 1/2 cups cranberries with sugar, water, and 1/2 teaspoon orange peel; heat to boiling on high.
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26
Reduce heat to medium-low; simmer 5 minutes or until mixture thickens slightly and most cranberries have popped, stirring occasionally.
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27
Stir in remaining cranberries.
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28
Set cranberry topping aside to cool to room temperature.
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29
To serve, spoon cranberry topping over almond filling just before serving; garnish with orange peel.
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30
Refrigerate any leftovers up to 4 days.
