While having a big sort-out - I found this recipe in my collection ......... I originally jotted it down in 1983! while we were in New York. As you'll probably guess, I haven't made it in a long time (!) but I do remember when I did make it - it was really good! I'm so pleased I re-found it as I intend making another one for Christmas!
The pie/s are made with Hot Water Crust pastry.
Oven: 400F - 40-45 mins. (approx.)
5 cups of unsifted SR Flour
1 tsp. salt
2 egg yolks
1.1/2 cups of water &
3/4 cup of vegetable shorteneing
Add the boiling water mix to the dry ingredients to make the pastry -
Roll out, on a floured surface, for either small tarts or one large pie - (save approx. half the pastry for the lid/s).
Leave to rest in the fridge for about 30 mins.
Meanwhile make The Filling:
1 cup sugar
1 tsp cinnamon
8 cups of apples - peeled and diced/chopped
12 ozs. of Fresh cranberries
2 tbls. melted butter
1/3 cup of flour
(+ 1 beaten egg for glazing)
Combine all the filling ingredients (except the egg).
Fill pie or small tarts and put the lids on - crimp the edges to seal and slash the tops for steam to escape.
Brush with the beaten egg.
Bake till richly brown and serve with custard or a lovely double cream - or creme anglaise if you have the time to make some.