Author Name : Sarah Spencer

Serves: 12
Preparation time: 50 minutes
Cooking time: 3 hours

Ingredients

Filling ingredients

• 6 Granny Smith apples, cored, peeled and diced
• 1 ½ cups fresh cranberries
• ¾ cup maple syrup
• ½ tsp cinnamon
• 1 pinch salt

Crust ingredients

• 2 cups all-purpose flour
• 2 tsp white sugar
• ⅓ cup unsalted cold butter
• ⅓ cup vegetables shortening, chilled, plus some more for greasing
• 1 tsp salt
• 6 tbsp ice water
• 1 egg, lightly beaten with 1 tbsp of water

Preparation

1. Mix the filling ingredients in a large mixing bowl until well combined. Set aside.
2. Place the flour, sugar, and salt in a food processor. Add the water, butter, and shortening. Pulse until a ball of dough forms.
3. Remove the dough from the food processor, and separate in two equal portions. Cover in plastic wrap. Place in the refrigerator for 60 minutes before rolling out.
4. Grease generously a 9-inch pie dish.
5. When the dough is well chilled, place it on a working surface lightly floured. Roll out the 2 dough balls into 2 thin circles of about 12 inches.
6. Preheat the oven to 425ºF, and place the oven rack in the middle position.
7. Place one of the rolled out dough circles in the greased pie dish. Brush some egg wash on top of the pie edges to help seal the top crust.
8. Scoop the pie filling into the pie dish.
9. For the top crust layer, use a very small star or snowflake (or any other holiday shape you prefer) cookie cutter to form a few vent holes.
10. Place on the top of the filling. Brush the crust lightly with the egg wash. Press down on the edge of the pie to seal both crusts together. Trim the excess. Place the cut-out stars on the pie evenly, and brush lightly with the egg wash.
11. Place the pie on a baking sheet in the preheated oven. Bake for 20 minutes. Reduce the oven heat to 375ºF, and continue baking for 45 minutes.
12. Remove the pie from the oven, and let it cool down before serving on a wired rack.

Nutritional information per serving:

• Calories: 329
• Total fat: 12.3 g
• Carbohydrates: 53.6 g
• Dietary fibers: 2.3 g
• Sugars: 28.6 g
• Proteins: 2.9 g

A Sarah Spencer recipe, from her book Christmas Feast Cookbook.

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