Grayson's Apple Cranberry Pie

(From the October 2011 Cackle, Wolf Hall)

Dough (9” double crust)
2 ½ c AP flour
2 T sugar
1 t table salt
12 T cold unsalted butter, cut into ¼” slices
½ c cold vegetable shortening, cut into 4 pieces
¼ c cold vodka
¼ c cold water

Filling
2 c fresh or frozen cranberries
¼ c orange juice
1 c (7 oz) sugar, plus 1 T for top of pie
½ t cinnamon, divided
½ t table salt, divided
¼ c water
1 T cornstarch
3 ½ lb sweet apples (Golden Delicious, Jonagold, Fuji, Braeburn), peeled, cored and cut into ¼” thick slices
1 egg white, beaten lightly

Dough: Process 1 ½ c flour, sugar, and salt in food processor until combined (2 1-second pulses). Add butter and shortening and process until dough starts to collect in uneven clumps (15 secs – dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl and redistribute evenly. Add remaining flour and pulse until mixture is evenly distributed around bowl (4-6 quick pulses). Transfer dough to medium bowl.

Sprinkle vodka and water over dough. Using rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 4-inch disks. Wrap each in plastic wrap and refrigerate 45 mins-2 days.

Filling: Bring cranberries, juice, ½ c sugar, ¼ t cinnamon, and ¼ t salt to boil in medium saucepan over med-high heat. Cook, stirring occasionally and pressing berries, until berries have completely broken down and juices have thickened to jam-like consistency (wooden spoon across bottom should leave trail that doesn’t fill in – 10-12 mins). Remove from heat, stin in water and cool to room temp (30 mins).

Meanwhile, mix ½ c sugar, ¼ t cinnamon, ¼ t salt and cornstarch with apples in large pot, toss to combine. Cook over medium-ish heat until apples are just starting to turn translucent around edges and liquid is thick and glossy (10-14 mins). Cool to room temp (30 mins). Can be made, cooled and stored in refrigerator for up to two days.

Assemble: Whie filling cools, adjust oven rack to lowest position, place rimmed baking sheet on rack and heat to 425. Remove one dough disc from refrigerator and roll out on generously floured (up to ¼ c ) work surface to 12” circle about 1/8” thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1” overhang. Ease dough into pie plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Do not trim; refrigerate 30 mins.

Transfer cooled cranberry mixture to dough-lined plate and spread into even layer. Place apple mixture on top of cranberries, mounding slightly in center.

Roll out second dough disk on generously floured work surface to 12” circle about 1/8” thick. Roll dough loosly around rolling pin and unroll over pie, leaving at least 1” overhang.

Trim both layers of overhanging dough, leaving 1/2” overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges to seal. Brush tops and edges of pie with egg white and sprinkle with 1 T sugar. Using sharp knife, cut four 1 ½” slits on top of pie.

Place pie on preheated baking sheet and bake until top is light golden brown (20-25 mins). Reduce temp to 375, rotate baking sheet, and continue to bake until crust in deep golden brown (25-30 more mins). Transfer pie to wire rack and cool at least 2 hours.