Mile High Cranberry Pie           

Ingredients:

Pastry:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 cup cold lard, cubed
1/4 cup cold butter, cubed
1 egg, beaten
1 tablespoon apple cider vinegar
1-2 tablespoons ice water

Filling
8 cups 1/8-inch thick sliced, peeled tart apples (about 3lbs)
2 cups fresh cranberries
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tablespoon grated orange zest
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Glaze:
1 egg white
1 teaspoon granulated sugar

Directions:
1. In food processor combine flour and salt. Add lard and butter; pulse until mixture resembles fine crumbs with a few larger pieces.
2. With Motor running, add egg and vinegar; pulse 3 times. Add water as needed pulsing just until pastry starts to clump together.
3. Divide pastry into 2 equal portions. Wrap in plastic and chill for at least 1 hour. (Pastry can be refrigerated for up to 3 days or frozen for up to 3 months).
Filling
4. In large bowl, combine apples, cranberries, sugars, orange zest, flour, cinnamon and nutmeg. Let stand 20 minutes, stirring occasionally.
5. On lightly flour work surface, roll out 1 pastry disk to 1/8-inch thick. Fit pastry into 9-inch pie plate; trim leaving 3/4-inch overhang.
6. Transfer apple mixture (including juices) into bottom crust, mounding in centre; scatter butter over top. Brush pastry edges with egg white.
7. Roll out remaining pastry to 1/8-inch thick round. Roll up pastry on rolling pin and unroll atop apples. Seal, trim and flute edge. Cut 6 slits into crust to allow steam to escape.
8. Brush pastry (except fluted edges) with egg white; sprinkle with sugar.
9. Place pie on rimmed baking sheet; bake on rack in lower third of 425 F oven for 15 minutes. Reduce heat to 375 F; bake 45-50 minutes or until apples are tender and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly.
10. Transfer pie to wire rack; cool at least 1 hour before serving.

Number of Servings: 8