A Bountiful Kitchen Fresh Apple Cranberry Pie

Fresh Apple Cranberry Pie

Ingredients
7-8 apples any type peeled, cored and sliced ( I like Granny Smith)
1 1/2 cups fresh cranberries washed
1 1/4 cups sugar
1/2 cup flour
1 teaspoon cinnamon
1 teaspoon almond extract
juice from 1/2 of a lemon about 2 tablespoons no need for this if using Granny Smith apples
dash salt

Crust:
2 cups flour
1 teaspoon salt
1 cup solid shortening
1/2 cup cold water

Instructions
Preheat oven to 375 degrees. Place rack on lowest shelf in oven.
Place flour and salt in medium sized bowl.
Cut in shortening with pastry blender.
Add cold water all at once, fold with fork, just until all of the flour mixture is moistened. You may need to add a bit more water.
Gather the dough together in a ball. Split the dough in to two parts.
Flour a surface and rolling pin.
Roll out one half of dough to about 1/8 inch thickness into a circle.
Fold dough in half. Lift onto a 9.5" pie plate.
Open and shape to pan. Roll out the other half of dough, and set aside.
Place apples in large bowl and mix with cranberries.
Add rest of filling ingredients and mix well.
Fill bottom crust with apple cranberry mixture. Dot top of filling with 1 tablespoon of butter, cut into small pieces.
Place other half of rolled out dough on top of filling in pie plate.
Gather the pie dough around the edge of the pied fold under to forma seal to keep all of the juices from the pie from escaping.
Crimp and decorate edges.
Make slits on top of pie for steam to escape.
Brush with egg wash if desired, sprinkle with 2 tablespoons sugar.
Place pie onto foil lined cookie sheet (important, this usually bubbles over a bit.
Bake for about 90 minutes. Cover loosely with foil if pie is getting too brown about half way through baking.
Bake until pie is bubbly and golden.