1 1/2 c Pillsbury’s Best All Purpose
-Flour*, sifted
1/2 ts Salt
1/4 c Funsten’s Blanched Almonds;
-finely chopped
1/2 c Shortening
5 tb Cold water
—Cran-Apple Filling—
4 c Cranberries (1 pound)
1/3 c Water
2 1/2 c Sugar
1/3 c Pillsbury’s Best All Purpose
-Flour, sifted
2 c Apples (2 medium); finely
-chopped
1/2 c Funsten’s Blanched Almonds;
-chopped
BAKE at 400 degrees for 25 to 30 minutes. MAKES 9-inch pie. Sift together
flour and salt into mixing bowl. Stir in 1/4 cup blanched almonds, finely
chopped. Cut in shortening until particles are the size of small peas.
Sprinkle 5 to 6 tablespoons cold water over mixture while tossing and
stirring lightly with fork. Add water to driest particles, pushing lumps to
side, until dough is just moist enough to hold together. Form two-thirds of
the dough into a ball. Flatten to about 1/2-inch thickness, smoothing
edges. Roll out on floured surface to a circle 1 1/2 inches larger than an
inverted 9-inch piepan. Fit loosely into pan. Cran-Apple Filling: Cook
cranberries in water in large saucepan over low heat until berries burst, 7
to 10 minutes. Stir occasionally. Sieve; return to saucepan. Combine sugar
and flour, blend into cranberries. Add apples. Heat to boiling. Pour hot
filling into pastry-lined pan. Sprinkle with 1/2 cup chopped blanched
almonds, around edge of filling. Roll out remaining dough. Cut into strips
1/2 inch wide; crisscross over filling to form lattice top. Trim and seal
ends; fold bottom crust over to cover. Flute. Bake in moderately hot oven
(400 degrees) 25 to 30 minutes until golden brown. *For use with
Pillsbury’s Best Self-Rising Flour, omit salt and decrease water to 4 to 5
tablespoons.
NOTES : « Junior 2nd Prize Winner in Pillsbury’s 8th Grand National Recipe
and Baking Contest by Barbara Campbell, Dayton, Virginia. Adapted by Ann
Pillsbury. »
Yields
1 Servings