Cranberry Apple Pie

• Grandma Brady's Pie Crust
• 3 cups flour
• 1 teaspoon salt
• 1 cup shortening or lard
• 5 tablespoons water
• 1 teaspoon vinegar
• 1 egg
• Pie Filling
• 3 cups tart cooking apples, peeled and sliced
• 2 cups fresh cranberries
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 tablespoons orange zest
• 2 tablespoons butter

1. Cut shortening into salt and flour. Beat egg and mix in vinegar, then stir in water. Mix into flour mixture. Chill 20 minutes.
2. Divide dough into 5 balls. Roll each out into the shape of a circle, dusting with just enough flour to keep from sticking to rolling pin. Check the size of your dough against your pie pan as you go.
3. To transfer dough, fold the circle in half and place in center of bottom of pie pan. Unfold so it covers bottom and sides of pan and gently push down so it molds to pan.
4. Combine all ingredients except butter and put in pie crust. Dot with butter.
5. Cut second crust into strips and arrange in lattice over top, or simply place a second full crust over top of pie. Trim excess dough. 3 Piece together at seams using thumbs to flute the edges. If you use a full crust be sure to put slits in top to allow ventilation for steam.
6. Bake at 375 degrees for 55 minutes or until crust a golden brown. If edges begin to get too brown mid-way, cover with strips of aluminum foil.

grandma brady, flour, salt, shortening, water, vinegar, egg, pie filling, tart cooking apples, fresh cranberries, brown sugar, white sugar, flour, cinnamon, vanilla, orange zest, butter

Taken from food52.com/recipes/6693-cranberry-apple-pie (may not work)