Ingredients
Crust - all ingredients are cold
2 1/2 C. flour
1/2 C. shortening
1/2 C. butter
1 T. sugar
1 1/2 t. baking powder
1/2 t. salt
4 to 6 T. ice water
Filling
3 to 4 medium to large granny smith apples, peeled and sliced
1 C. fresh cranberries, washed and picked over
1/2 C. raisins
1 T. cornstarch
1/2 C. sugar
1 T. cinnamon
1 t. nutmeg
Topping
1 C. flour
1/2 C. sugar
1/2 C. butter
1.2 C. toasted walnuts
dusting of cinnamon and nutmeg
Preparation
Make crust: Combine dry ingredients, then add shortening followed by butter cut into chunks. When the consistency of small gravel, add ice water, a T. at a time, just until dough binds. Wrap and put in fridge to rest 20 to 30 min. Roll out 2 crusts, save 1 for later.
Filling: Spread 1 T. cornstarch over bottom crust and up sides thinly. Arrange apple slices to cover bottom, dot with berries and raisins, sprinkle with about 1/3 of sugar and dust with cinnamon and nutmeg. Repeat layers until you get a nicely mounded pie, about 3 layers.
Topping: Combine flour, sugar and butter until similar to consistency of coarse gravel. Fold in toasted walnuts and mound on top of pie. Dust with cinnamon and nutmeg.
Bake pie @ 350F. 50 min. to 1 hr. depending on your oven.
