I have been making this pie for so long, I don’t really have a recipe anymore. (And I don’t even remember where I got the original recipe. But, to be honest, it’s changed so much over the years, I don’t think that recipe would look much like today’s version.) And, over the years, I’ve had lots and lots of people say things like “ohmygod!” and “mmmmmmm….mmmmm” and “thisissogoodmmmmmmmm.”
And so I would like to share it with you. Keep in mind that this is a rustic pie. It’s not for fussy, fancy woven top crusts or anything of the sort. It’s a pile-the-apple-filling-as-high-as-you-can sort of pie. Not too sugary, a tiny bit tart. Enjoy!
Crust:
There is a controversy among us pie-makers concerning butter vs. shortening. Shortening adds the flaky texture that a good pie crust has. Butter adds the flavor. Some people use only butter. My mom swears by shortening. I use both.
The most important part of making a crust is keeping everything COLD. I will even go as far as to put the flour and other dry ingredients in the fridge the night before I make a crust. Why? When the butter is kept cold, it won’t break down completely in the dough—it will be in little flake form, rather than being soft and fully incorporated. So, when the crust bakes, these little flakes melt and form little pockets. This is the famous flakiness of the classic pie crust.
2 cups Flour (COLD)
1/2 tsp salt (COLD)
1-1/2 sticks Butter, cut into pieces (COLD)
3 Tbl Shortening, cut into pieces (COLD)
1/4 cup ICE water
I use a food processor, but you can do this by hand, with 2 knives or a pastry cutter (just work fast!). Put everything EXCEPT the ice water in the food processor and pulse until the mixture is the consistency of rice or coarse meal. Add the ice water, bit by bit, until the crust sticks together and then STOP! Take about 1/3 of this dough and form into a disc and wrap in plastic wrap and into the fridge it goes! Do the same with the remaining 2/3 (this larger piece will be your bottom 
crust).
Granny Smith apples (none other will do), peeled and chopped into chunks (I use one of those apple slicing tools and then cut each slice into 6 pieces)
2 cups whole, rinsed cranberries (more if you like crans—but add a bit more sugar)
1/2 cup white sugar (I like baker’s sugar)
2-3 tsp cinnamon (add 2, unless you are a cinnamon lover, in which case, go wild)
butter, cut into chunks
a little more flour
In a large bowl, mix together everything EXCEPT the butter and flour. Take the bottom crust out of the fridge for 10-15 minutes and then roll it out. (If the crust splits or doesn’t roll out perfectly—no worries! This is a rustic pie. Say that to yourself over and over….”This is a rustic pie… This is a rustic pie…”). Put it in a 10” pie dish, pinching together tears as you work. Put apple filling into pie dish and top with a sprinkling of flour and about 2 Tbl of butter, cut into chunks. Remove the top crust from the fridge and have a nice, cool drink while it sits on the counter for 10-15 minutes, then roll it out and place on top of pie. Fold the edges up and pinch to form a rustic edge (just keep working with it until it looks kind of beautiful in a casual way—it’s like the pie equivalent of a messy bun). Then cut some slits in the top with a sharp knife (this will allow the steam to escape).
Cook in a 400-degree oven for 20 minutes, until crust begins to brown, then decrease temperature to 350-degrees and cook for about 45 minutes, or until apples are soft and pie is bubbly.
Enjoy!
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