Apple-cranberry Pie

Filling:

4 -5 apples 

1c cranberries

1tbs lemon juice

1tbs flour

1/3 c brown sugar 

(3tbs butter used after add filing to pie crust)

Double Crust:

2c flour

1tsp salt

1tsp sugar

1c shortening

1/2c water 

Preheat oven to 425.

Combine filling in a bowl (all ingredients except butter). Coat apples and cranberries evenly, let sit while you prepare the crust.

In a separate bowl add flour, salt and sugar -mix together . Then cut in shortening with a pastry cutter till there are no large pieces of shortening. Add water and mix with a fork till almost combined. Gather pastry and form into 2 equal balls - the roll each one out . The key is not to over mix or over work the dough. 

Lay bottom crust in a greased pie plate. Add filling then place pieces of butter on top of filling . Add top crust and cut slits. ( optional egg wash at this point)

Bake for 10 min on 425 the turn down to 350 and bake for additional 30- 35 min. Till crust is browned and filling is bubbling.