CRANBERRY CHERRY PIE
2 cups unbleached flour
1/2 teaspoon salt
2/3 cup Crisco shortening
1/3 cup ice water
1 cup sugar
zest of 1/2 lemon
8 ounces whole cranberries, frozen
1 large apple (12 ounces) peeled, quartered, cored, coarsely chopped
1/2 cup dried cherries
Preheat the oven to 425 degrees.
Blend flour and salt together. Cut or pulse shortening into flour until mixture is mealy. Add 4 tablespoons water and blend or run processor until dough begins to ball. Gather up pieces and smear on work surface to complete mixing. Lightly dust dough with flour, cover and set aside.
Pulverize lemon zest in sugar in a food processor. Add frozen berries and apple pieces then pulse in short bursts until fruits are diced.
Divide dough in half one piece almost twice the size of the other. Roll out the larger piece between pieces of wax paper. Lift off the paper and fit larger piece into a 9" piepan. Sprinkle dried cherries over the bottom. Pour the cranberry filling over this. Roll out the lid, cover the filling and pinch closed the top and bottom crusts.
Bake for 30 minutes at 425 degrees and 20 more minutes at 375.
Yield: 8 servings