I don't mean to be bossy, but . . .

....you really should make this pie for Thanksgiving.

This Cranberry Apple Pie is my very favorite Thanksgiving pie (don't tell Pumpkin). It's tart & sweet with a *perfect* flaky and buttery crust.  I think you're going to like it.

Yes, the crust is homemade.  Don't be scared. If *I* can you it, *you* can do it. And really, nothing makes me feel like more of a domestic goddess than making my man a pie with homemade crust.  He'll thank you. 

One thing, though.  Please remember to place the pie on a cookie sheet or place a cookie sheet below it in the oven.  Someone forgot this time...

Cranberry Apple Pie

For the crust:

(modified from The King Arthur Flour Baker's Companion)

2 & 1/2 c. unbleached, all-purpose flour

1 tsp. salt

1/2 c. cold shortening (Crisco)

1 stick unsalted butter

1/4 to 1/2 c. ice water

1 egg white, lightly beaten

Reserve a few tablespoons of flour, set aside. Whisk together remaining flour and salt. Cut in the shortening until it is crumbly.

Place the reserved flour on a work surface and coat butter in it. Use a rolling pin or your hand to flatten the butter until it is about 1/2 inch thick. Break the flour-coated butter into 1-inch pieces and mix into the dough until it is evenly distributed.

Sprinkle water over the dough while tossing with a fork just until it is easily squeezed into a ball. Flatten into 2 disks, wrap in plastic wrap and refrigerate 30 minutes.

On a floured surface, roll each disk into a 12 x 9" rectangle (approx). Fold into thirds, like a letter, then fold again in thirds to form a square. (A bench scraper REALLY helps here!) Wrap both pieces again and refrigerate 30 more minutes.

After 30 minutes, let rest at room temperature for 5 minutes, then roll one out for the bottom crust.  (I can never get mine round...oh, well.)

Line a glass pie pan with the crust and brush with beaten egg white.

Fill with pie filling and add the top crust, venting as desired.  Brush with egg white.

For the Cranberry Apple Filling:
{modified from an old Williams-Sonoma Pies & Tarts cookbook}

1 c. sugar
2 TBSP flour
1/4 tsp salt
4 Granny Smith apples, not the JUMBO ones
2 c. fresh cranberries
zest of one orange
2 TBSP unsalted butter, cubed

Preheat the oven to 425.  Line the bottom of a glass pie pan with pie crust as directed above.  Brush with lightly beaten egg white.

Stir together the sugar, flour, and salt. 

Peel, core, and slice the apples.

Add the apple slices, cranberries, and orange zest to the sugar mixture and toss well. Pile into the prepared pie pan.  Top with bits of butter.

Cover the pie with the top crust and vent as desired.  Brush with the beaten egg white.

Bake for 20 minutes, then reduce heat to 350 and bake 40-50 minutes more, until the fruit is tender when pierced with a knife.  (Check the crust periodically and tent with foil if it browns before cooking through.)

Cool on a cooling rack. Serve with vanilla ice cream.