Rustic Apple and Dried Cranberry Pie

“I am hopeless when it comes to making pie crusts. Mine taste good, but they always look terrible! This is a freeform pie that looks nice even when *I* make it! Easy to make, so delicious to eat, and something a little different than the normal apple pie. I clipped this recipe out of a magazine years ago, but I can't remember which one. Time does not include chill time for the crust.”
1hr 10mins

Ingredients Nutrition


  1. PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
  2. Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
  3. Sprinkle with 1/2 the water and pulse.
  4. Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
  5. On a floured surface, form the dough into a ball and then flatten into a disk.
  6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
  7. FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
  8. BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle.
  9. Fold dough into quarters; place on a large baking sheet and unfold.
  10. Place filling in the center of the pastry, leaving a 2 1/2 border all around.
  11. Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie).
  12. Brush pastry with egg white and sprinkle with sugar.
  13. Bake for 25 minutes.
  14. Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
  15. Cool on baking sheet on a wire rack.
  16. Cover and store pie at room temperature.

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