Autumn Apple Pie

This two-crust pie is filled to the brim with an apple-cinnamon filling dotted with dried cranberries.



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Ingredients
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    2   cups 
    all-purpose flour
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    1/2  teaspoon 
    salt
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    2/3  cup 
    shortening
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    6 - 7   tablespoons 
    cold water
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    2/3 - 3/4  cup 
    sugar
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    2   tablespoons 
    all-purpose flour
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    3/4  teaspoon 
    ground cinnamon
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     Dash 
    ground nutmeg
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    6 - 8   
    medium apples, peeled and sliced (7-1/2 cups)
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    1/4  cup 
    dried cranberries or cherries, or snipped dried apricots or figs, or raisins (optional)
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    2   tablespoons 
    margarine or butter
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    Milk
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    Sugar

Directions
1.
For pastry, stir together 2 cups all-purpose flour and salt in a medium bowl. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of mixture, then gently toss with a fork. Push to side of the bowl. Repeat, using more water, 1 tablespoon at a time, until all is moistened. Divide dough in half. Form each half into a ball.
2.
On a lightly floured surface, flatten one ball of dough with your hands. Using a rolling pin, roll dough from the center to the edge, forming a circle about 12 inches in diameter. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.
3.
For filling, stir together sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples and dried fruit, if desired; toss to coat. If apples lack tartness, add 1 tablespoon lemon juice. Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate. Cut margarine or butter into small pieces; place on top of apples.
4.
Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent overbrowning.
5.
Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.
Make-ahead tip:

1.
Prepare and bake pie. Cool. Cover and chill up to 2 days.
Nutrition information
Per Serving: cal. (kcal) 407, Fat, total (g) 21, chol. (mg) 8, sat. fat (g) 6, carb. (g) 54, fiber (g) 2, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 7.68, sodium (mg) 163, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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For best results, bake this pie at least a few hours before you plan to cut into it; otherwise, the filling may be soupy. With time, the fruit reabsorbs the juices, and the pie will cut like a charm. A pastry cloth and a rolling pin stocking, or sleeve, are simple tools that make it easier to roll out the dough.

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