Apple & Cranberry Pie - American Recipe

The pie/s are made with Hot Water Crust pastry.

Oven: 400F - 40-45 mins. (approx.)

Ingredients:
Pastry:
5 cups of unsifted SR Flour
1 tsp. salt
2 egg yolks

Boil together
1.1/2 cups of water &
3/4 cup of vegetable shorteneing

Add the boiling water mix to the dry ingredients to make the pastry -
Roll out, on a floured surface, for either small tarts or one large pie - (save approx. half the pastry for the lid/s).
Leave to rest in the fridge for about 30 mins.

Meanwhile make The Filling:
1 cup sugar
1 tsp cinnamon
8 cups of apples - peeled and diced/chopped
12 ozs. of Fresh cranberries
2 tbls. melted butter
1/3 cup of flour

(+ 1 beaten egg for glazing)

Combine all the filling ingredients (except the egg).
Fill pie or small tarts and put the lids on - crimp the edges to seal and slash the tops for steam to escape.
Brush with the beaten egg.

Bake till richly brown and serve with custard or a lovely double cream - or creme anglaise if you have the time to make some.