Ingredients:
1 cup cranberries
3 cup sliced peeled apples
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 Tbsp. butter
Orange pastry
Preparation:
Combine cranberries, apples, sugar, flour and salt.
Mix well.
Pour into pastry lined pie pan (**see below for directions).
Cover with top crust.
Cut vents in top.
Bake 400 degrees for 50 minutes or until apples are tender.
ORANGE PASTRY CRUST **
Ingredients:
1 1/4 cups all-purpose flour
1 tsp. finely grated orange zest
1 Tbsp. sugar
1/2 tsp. salt
1/2 cup butter-flavored shortening
1 1/2 Tbsp. reconstituted orange juice
1 1/2 Tbsp. cold water
Preparation:
Combine flour, orange zest, sugar and salt in a mixing
bowl; stir to blend.
Using pastry blender or two knives, cut shortening into flour
mixture until all resembles coarse meal.
Combine orange juice with cold water. Add juice/water by tablespoons,
mixing gently with a fork just until dough begins to hold together
in clumps. If necessary, an extra tablespoon water may be added.
Gather dough and shape in a flat round disk.
Chill at least 1 hour.
On lightly floured wax paper roll dough to about 1/8 inch, in big
enough circle to overhang pie plate by 1 1/2 inches to 2 inches.
(A quick and accurate measure can be done by turning pie plate upside
down onto pastry and then adding 2 inches).
Ease pastry into pie plate, being careful not to stretch dough and
fold pastry under at edge. Crimp decoratively. Pinch bottom and sides.
Freeze briefly, 15 to 20 minutes.
Bake at 375 for 15 minutes or until golden brown. Cool on wire rack.
Makes one pie crust.
