Apple Cranberry Pie in a Pecan Crust
Source of Recipe
Internet
List of Ingredients
1 3/4 cups flour
1/2 cup crushed pecans
1/2 tsp. salt
6 Tbsp. butter, softened
3 Tbsp. vegetable shortening
1/2 cup ice water
1 can (21 ounces) Apple Fruit Filling
1 can (16 ounces) whole berry cranberry sauce
1 Tbsp. amaretto liqueur
1 Tbsp. cornstarch
1 tsp. lemon zest
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamom
Recipe
Preheat oven to 375 degrees F.
In a medium mixing bowl, stir together flour, pecans, and salt. Cut in butter and shortening till pieces are the size of small peas. Add water; toss with a fork until dough forms a ball. Set aside 1 cup dough for lattice top.
On a lightly floured surface, flatten dough and roll out from center to edges forming a 12-inch circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate; set aside.
In a medium mixing bowl, combine pie filling, cranberry sauce, amaretto, cornstarch, lemon zest, nutmeg, and cardamom. Pour into pastry shell.
On a lightly floured surface, flatten reserved dough and roll out from center to edges forming an 8-inch circle. Cut 1/2-inch strips for latticing. Weave the dough strips in a crosswise pattern on top of pie. Cut off excess dough around edges of pie. For a fluted edge, press with thumb from outside the pie against other thumb and forefinger.
Bake in preheated 375 degrees F oven 55 to 60 minutes or until crust is golden brown and filling is bubbling. Serve warm.
Makes 8 servings
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