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.
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.
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.)
