APPLE CRANBERRY PIE IN A PECAN CRUST

1 3/4 cups flour
1/2 cup crushed pecans
1/2 tsp. salt
6 Tbsp. butter, softened
3 Tbsp. vegetable shortening
1/2 cup ice water
1 can (21 ounces) Wilderness (R) More Fruit Apple Fruit Filling
1 can (16 ounces) whole berry cranberry sauce
1 Tbsp. amaretto liqueur
1 Tbsp. cornstarch
1 tsp. lemon zest
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamom

Preheat oven to 375 degrees F.

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; set aside.

In a medium mixing bowl, combine pie filling, cranberry sauce, amaretto, cornstarch, lemon zest, nutmeg, and cardamom. 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 degrees F oven 55 to 60 minutes or until crust is golden brown and filling is bubbling. Serve warm.

Makes 8 servings
Source: Comstock