These Cranberry-Applies are sweet, yet tart. What a great combination in one pie! Single-serving pies also work really well at a holiday gathering or dinner party. They’re easy to make, attractive, and guests love them. The apple and cranberry ingredients are especially seasonal for a Thanksgiving feast.
If you have some 3- or 4-inch pie plates or a mini-pie maker on hand, you can produce four small pies using this recipe.
Preheat oven to 475°F. Cut apples into small chunks (rather than slices).
In a bowl, stir together apples, cranberry sauce, sugar, and spices.
Lightly flour your work surface. From All-Purpose Pie Dough, roll out 8 small crusts. Line pie plates with dough. (If you’re using a mini-pie maker, follow manufacturer’s instructions.)
Bake at 475°F 10 minutes; then reduce oven temperature to 350°F and bake 30 minutes longer.
Yield: 4 mini-pies
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Chill the butter and shortening in the freezer for 15 minutes.
Combine the flour and salt in a food processor, cover, and pulse four or five times, to mix. Scatter the chilled butter and shortening on top. Cover and pulse eight to ten times more in 1-second bursts to break the fat into very small pieces. Using the feed tube, add the water in an 8- to 10-second-long stream, while pulsing. Continue to pulse until the dough forms large, clumpy crumbs.
Turn the dough out onto a lightly floured work surface and pack it into a ball. Gently knead once or twice, then flatten into a 1⁄2-inch-thick disk. Wrap in plastic and refrigerate for 1 to 2 hours before rolling.
Makes enough pastry for 1 large pie shell or several smaller ones.