Apple, Cranberry, and Pecan Pie

(for the pie crust)

2 1/2 cups all purpose flour
1 t table salt
2 T sugar
12 T cold unsalted butter, cut into 1/4" chunks
1/2 cup chilled vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

(for the filling)

4 medium size apples, peeled and sliced
1 cup cranberries
1/2 cup golden raisins
1/2 cup chopped pecans or walnuts
1 cup sugar
2/3 cup brown sugar
4 T flour
1 t cinnamon
1/4 t nutmeg
3 T butter

(for the topping)

1 T sugar
1/2 t cinnamon


[how to make]

(for the pie crust)

*Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
*Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds.
*Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
*Add remaining cup flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses.
*Empty mixture into medium bowl.
*Sprinkle vodka and water over mixture.
*With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
*Divide dough into two even balls and flatten each into 4" disk.
*Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

(for the filling and topping)

*Mix all ingredients, except butter.
*Take out the dough from the fridge one at a time.
*Roll it out larger than the pie plate, and transfer to the pie dish.
*Pour the filling in prepared pie crust.
*Dot with butter.
*Roll out the second dough to fit the plate.
*Using a small cutter, cut out several shapes from the dough for decoration.
*Gently place the crust over the filling and seal it decoratively.
*Sprinkle with a mixture sugar and cinnamon.
*Bake at 400 degrees until done, about 45 minutes.
*Serve with vanilla ice cream.

-makes8-

Note: I used a double-crust pie recipe from "Cook's Illustrated", and the filling recipe from Barbara Lamp.