Published: by Absolutely Recipes, in the recipes category.

Cran-Apple Pie Recipe.

Ingredients:

2 cups all-purpose flour
1 cup cake flour
3 TBSPs sugar
1-1/4 TSPs salt
1/2 TSP baking powder
8 TBSPs lard, cut into small cubes
8 TBSPs unsalted butter, cut into small cubes
1 large egg yolk
10 to 12 TBSPs ice water
FILLING:
5 cups thinly sliced peeled tart apples
3/4 cup plus 2 TBSPs apple juice, divided
3/4 cup sugar
3/4 TSP ground cinnamon
1/4 TSP salt
1/4 TSP ground nutmeg
3 TBSPs cornstarch
2 cups fresh cranberries
EGG WASH:
1 large egg, lightly beaten
1 TBSP 2% milk

Recipe Instructions:

In a large bowl, combine all-purpose flour, cake flour, sugar, salt and baking powder; cover and freeze 30 minutes.
Place lard and butter in a separate bowl; freeze 30 minutes.
Place flour mixture in a food processor; pulse until blended.
Add lard and butter; pulse until mixture is the size of peas.
Transfer flour mixture to a large bowl.
Mix together egg yolk and 10 TBSPs ice water; gradually add to flour mixture.
Toss with a fork until dough holds together when pressed, adding more water if needed.
Divide dough into thirds.
Shape each into a disk; wrap and refrigerate 1 hour or overnight.
In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon, salt and nutmeg; bring to a boil over medium heat, stirring occasionally.
Combine cornstarch and remaining 2 TBSPs juice until smooth; add to saucepan.
Return to a boil, stirring constantly.
Cook and stir 1 minute or until thickened.
Remove from the heat; cool to room temperature.
Stir in cranberries.
On a lightly floured surface, roll 1 dough portion into a 1/8"
-thick circle; transfer to a 9"
pie plate.
Trim crust even with rim.
Pour fruit filling into crust.
Roll out another portion of dough; make a lattice crust.
Place over filling.
Trim and seal edge.
Roll out remaining portion of dough to a 14x4"
rectangle.
Cut four 14x1/4"
strips.
Place 2 strips side by side; twist together.
Repeat with remaining 2 strips.
For decorative cutouts, cut remaining dough out with a 1-1/2"
leaf-shaped cookie cutter.
With a sharp knife, lightly score cutouts to resemble veins on leaves.
Combine egg and milk; lightly brush lattice and edge of crust with egg mixture.
Place twists along edge of pie crust, pressing lightly to adhere.
Overlap cutouts on the lattice and along edge of pie.
Refrigerate pie until crust is well chilled, about 30 minutes.
Preheat oven to 400 Degrees.
Brush cutouts with egg mixture.
Cover edges loosely with foil coated with cooking spray.
Bake 20 minutes.
Remove foil; bake until crust is golden brown and filling is bubbly, 30-40 minutes longer.
Cool on a wire rack.

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