Thanksgiving Apple & Cranberry Pie in a Butter Cookie Crust

Apples and cranberries are wonderful together. My favorite pan, of course, is a 10-inch heart-shaped pan. A 10-inch springform pan or tart pan with a removable bottom works well, also. The crust is marvelously flaky. It is a soft dough and can easily be pressed into the pan, avoiding the need to refrigerate and then roll out the pastry.

Butter Cookie Crust:
1 cup butter (2 sticks)
2 cups flour
1/2 cup sugar

1 egg
2 tablespoons water
1 teaspoon cinnamon sugar

In a food processor, blend butter, flour and sugar until butter particles are the size of small peas. (Do not overprocess or the flakiness will be lost.) Lightly beat together the egg and water until blended. Add to the butter mixture and pulsate 4 or 5 times, or just until dough clumps together (adding a few drops of water, if necessary.) Place dough on floured wax paper and shape into a disc.

Pat 2/3 of the dough onto the bottom and up the sides of a greased 10-inch heart-shaped pan with a removable bottom. Bake in a 375° oven for 20 minutes, or until crust is lightly browned. Place Apple & Cranberry Filling evenly over the crust. Divide remaining dough into three parts. With floured hands, pat each part into a 5-inch circle and place on top of pie. Sprinkle top with 1 teaspoon cinnamon sugar. Continue baking for about 30 minutes, or until top is golden brown. Serves 10.

Apple & Cranberry Filling:
3 large apples, peeled, cored and thinly sliced
1 cup frozen cranberries
1/2 cup sugar
1 tablespoon grated lemon. (Use fruit, juice and peel. Remove any large pieces of membrane.)
2 tablespoons flour

In a large bowl, stir together all the ingredients until nicely mixed.

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