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1. In medium bowl, combine flour, crushed pecans, and kosher salt.
2. Using fork or pastry cutter, cut in butter and vegetable shortening until crumbly and pieces are pea sized.
3. Stir in water a few tablespoons at a time, until dough forms ball.
4. Remove 1-cup of dough ball and set aside to use for lattice top.
5. Flour a dry flat surface. Flatten dough, and roll dough out from center to edge, forming 12-inch circle.
6. Place dough into 9-inch glass pie plate.
7. Preheat oven to 375 F.
8. In medium bowl combine nutmeg, cardamom, apple pie filling, whole cranberry sauce, Amaretto liqueur, cornstarch and lemon zest.
9. Pour apple pie filling mixture into pie crust.
10. Flatten dough and roll out to form 8-inch circle.
11. Cut ½” strips for lattice top. Weave the dough in crosswise pattern on top of pie.
12. Trim off any excess dough off edges. Flute the edge with fingers.
13. Bake apple pie 55 to 60 minutes Crust should be golden brown and pie filling bubbly.
14. Allow cooling and serve warm.
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