Praline Crunch Cranberry-Apple Pie

• 2 c. plus 3 Tbsp. flour, divided
• 3/4 tsp. salt, divided
• 10 Tbsp. butter, divided
• 3 Tbsp. vegetable shortening
• 5 to 6 Tbsp. cold water
• 1 c. toasted pecans, chopped
• 1 c. packed brown sugar
• 1/2 c. plus 1 Tbsp. heavy cream
• 1 1/2 tsp. ground cinnamon
• 2 lb. tart apples
• 2 c. cranberries, chopped

1. Combine 2 cups flour and 1/2 teaspoon salt.
2. Cut in 8 tablespoons butter and shortening until mixture resembles coarse meal.
3. Stir in water, 1 tablespoon at a time, until dough just comes together.
4. Form dough into 2 disks, one slightly larger than the other.
5. Wrap and chill 1 hour.
6. Preheat oven to 425u0b0.
7. Roll out larger disk on lightly floured surface to 12 inch circle.
8. Fit into 9-inch pie dish.
9. Combine pecans, brown sugar, 1/2 cup heavy cream, cinnamon and remaining 1/4 teaspoon salt.
10. Stir in apples and cranberries until well coated.
11. Spoon fruit filling into pie crust.
12. Dot with remaining 2 tablespoons butter.
13. Roll out remaining dough to 10-inch circle.
14. Cover filling with dough. Vent top.
15. Brush with remaining 1 tablespoon heavy cream and sprinkle with sugar.
16. Place on baking sheet.
17. Bake 15 minutes. Reduce to 350u0b0; bake 50 to 55 minutes, until filling is bubbly and crust is golden.
18. Cool on wire rack.

flour, salt, butter, vegetable shortening, cold water, pecans, brown sugar, heavy cream, ground cinnamon, tart apples, cranberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897669 (may not work)