Mini Cranberry-Apple Pies

If you have some 3- or 4-inch pie plates or a mini-pie maker on hand, you can produce four small pies using this recipe.

Preheat oven to 475°F. Cut apples into small chunks (rather than slices).

In a bowl, stir together apples, cranberry sauce, sugar, and spices.

Lightly flour your work surface. From All-Purpose Pie Dough, roll out 8 small crusts. Line pie plates with dough. (If you’re using a mini-pie maker, follow manufacturer’s instructions.)

Bake at 475°F 10 minutes; then reduce oven temperature to 350°F and bake 30 minutes longer.

Yield: 4 mini-pies

FOR VIDEO INSTRUCTIONS, CLICK HERE! 

Chill the butter and shortening in the freezer for 15 minutes.

Combine the flour and salt in a food processor, cover, and pulse four or five times, to mix. Scatter the chilled butter and shortening on top. Cover and pulse eight to ten times more in 1-second bursts to break the fat into very small pieces. Using the feed tube, add the water in an 8- to 10-second-long stream, while pulsing. Continue to pulse until the dough forms large, clumpy crumbs.

Turn the dough out onto a lightly floured work surface and pack it into a ball. Gently knead once or twice, then flatten into a 1⁄2-inch-thick disk. Wrap in plastic and refrigerate for 1 to 2 hours before rolling.

Makes enough pastry for 1 large pie shell or several smaller ones.