Cranberry-Apple Pie With Pecan Shortbread Crust

1. 1

   Prepare Crust: Preheat oven to 350u00b0. Bake pecans in a single layer in a shallow pan 4 to 5 minutes or until lightly toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).

2. 2

   Meanwhile, beat butter at medium speed with an electric mixer 1 minute or until creamy; add powdered sugar, beating well. Gradually add flour, beating at low speed until mixture is no longer crumbly and starts to come together into a ball. Stir in pecans. Shape one-third of dough into an 8-inch log; wrap in plastic wrap, and chill until ready to use. Press remaining dough on bottom and up sides of a 9-inch springform pan. Cover and chill crust.

3. 3

   Prepare Filling: Peel apples. Cut into 1/4-inch-thick wedges. Toss together apples and next 4 ingredients. Spoon mixture into prepared crust. Drizzle with melted butter.

4. 4

   Cut reserved dough log into 8 (1-inch) pieces. Gently shape each piece into a 6- to 8-inch rope. Lightly press each rope to flatten into strips. Arrange strips in a lattice design over filling.

5. 5

   Bake at 350u00b0 for 1 hour to 1 hour and 10 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick, shielding with foil during last 30 minutes to prevent excessive browning. Cool completely in pan on a wire rack. Remove sides of pan.

* Per serving · 4 servings · Values may vary.

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