Ingredients
For 8 Serving(s)
- 1 can (21 oz.) apple pie filling
- 1 can (16 oz.) whole berry cranberry sauce
- 1 3/4 cups flour
- 1/2 cup crushed pecans
- 1/2 teaspoon(s) salt
- 6 tablespoon(s) butter, softened
- 3 tablespoon(s) vegetable shortening
- 1/2 cup ice water
- 1/8 teaspoon(s) ground nutmeg
- 1/8 teaspoon(s) ground cardamom
- 1 teaspoon(s) lemon zest
- 1 tablespoon(s) cornstarch
- 1 tablespoon(s) Amaretto liqueur
Preparation time:
45m
Cooking time:
1h
Directions
- In a medium mixing bowl, stir together flour, pecans, and salt. Cut in butter and shortening till pieces are the size of small peas. Add water; toss with a fork until dough forms a ball. Set aside 1 cup dough for lattice top.
- On a lightly floured surface, flatten dough and roll out from center to edges forming a 12-inch circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate.
- In a medium mixing bowl, combine nutmeg, cardamom, apple fruit filling, cranberry sauce, amaretto, cornstarch and lemon zest. Pour into pastry shell.
- On a lightly floured surface, flatten reserved dough and roll out from center to edges forming an 8-inch circle.
- Cut 1/2-inch strips for latticing. Weave the dough strips in a crosswise pattern on top of pie. Cut off excess dough around edges of pie. For a fluted edge, press with thumb from outside the pie against other thumb and forefinger.
- Bake in preheated 375°F oven 55 to 60 minutes or until crust is golden brown and filling is bubbling. Serve warm.
Like to cook? Like to take pictures? We want you!
If you like to cook, and to take pictures of the food you cook, we want you — we need you! When you prepare one of our recipes, take a photo and send it to us. We may feature it on the recipe’s webpage, along with credit to you. Color pics should be 500K-5MB file size. Note selected photos become the property of New York Apple Association.
