Cranberry Nut Pie

Short-crust Pastry dough for a lattice-topped pie ( See recipe below )

3 cups firm fresh unblemished cranberries
1/3 cup coarsely chopped walnuts
1 cup sugar
4 teaspoons flour
1/2 cup seedless raisins
1/4 cup strained fresh orange juice
1 teaspoon finely grated orange peel
3 tablespoons butter, melted
1/8 teaspoon salt
1 egg yolk beaten with 1 tablespoon milk
To make a 9-inch pie:
Following the directions for the short-crust pastry dough for a lattice- topped pie, roll out half of the pastry
dough and fit it into a 9-inch pie tin. Refrigerate the pie shell and the remaining dough while you prepare the
filling.
Preheat the oven to 400.
Wash the cranberries under cold running water and pat them completely dry with paper towels. Then put the
berries through the coarsest blade of a food grinder (or use a food processor) into a deep bowl. Combine the
cranberries, walnuts, sugar, flour, raisins, orange juice, orange peel, melted butter and salt. Stir until well
mixed, then spoon the filling into the chilled pie shell, spreading it and smoothing the top with a spatula.
Roll out the remaining pastry dough and cut it into 1/2 inch wide lattice strips. Place the strips on top of the
pie, first coating them with the egg yolk-and-milk mixture as described in the directions for the pie crust.
Bake the pie in the middle of the oven for about 1 hour, or until the pastry is golden brown. (Check from
time to time and if the edge of the pie begins to brown too quickly, cover it loosely with a strip of foil.)
Serve the pie warm, or cooled to room temperature, accompanied if you like by unsweetened whipped cream
or vanilla ice cream.

Short-Crust Pastry
To make one 8- to 9-inch double-crust or lattice-topped pie shell:
12 tablespoons unsalted butter, chilled and cut into 1/4-inch bits
4 tablespoons lard (or shortening), chilled and cut into 1/4-inch bits

3 cups all-purpose flour

2 tablespoons sugar
1/2 teaspoon salt
6 to 8 tablespoons ice water
PASTRY DOUGH: In a large, chilled bowl, combine the butter, lard, flour, sugar and salt. With your
fingertips rub the flour and fat together until they look like flakes of coarse meal. Do not let the mixture
become oily. Pour 6 tablespoons of ice water over the mixture all at once, toss together lightly and gather the
dough into a ball. If it crumbles, add up to 2 tablespoons more ice water by drops until the particles adhere.
Dust the pastry dough with a little flour and wrap it in wax paper. Refrigerate for at least 1 hour before using.
LATTTCE-TOPPED PIE SHELL: prepare the pastry dough as described above and chill it for at least t hour.
with a pastry brush, spread 1 tablespoon of softened butter over the bottom and sides of an 8- to 9-inch pie
tin. Divide the dough in half and return one part to the refrigerator until you are ready to use it.
On a lightly floured surface, roll half of the dough into a circle about 1/8 inch thick and 13 to 14 inches in
diameter. Drape the dough over the rolling pin, lift it up and unroll it slackly over the buttered pie tin. Gently
press the dough into the bottom and sides of the tin, being careful not to stretch it. With a pair of scissors, cut
off the excess dough from the edges leaving a 1- inch overhang all around the outside rim. Refrigerate the
pastry shell while you prepare the pie filling.
When the pie has been filled, roll out the second half of the dough on a lightly floured surface, lifting and
turning the dough after each rolling to make a rough 11- to 12-inch square about 1/2-inch thick. With a plain
or fluted pastry wheel, or a sharp knife, cut the square into 1/2-inch-wide strips and place or weave them on
top of the pie. with a pastry brush dipped in cold water, lightly moisten the ends of the strips at the point
where they meet the bottom pastry shell. Trim the excess off the strips and crimp them firmly in place with
your fingers or the tines of a fork.