Dave & Elisa’s Apple Cranberry Pie

Ingredients

Pie dough (enough for a top and bottom, with a bit to spare)

18 Tbsp.	butter, chilled
6 Tbsp.	lard, chilled
3 cups	all purpose flour
1 1/2 tsp.	kosher salt
1 Tbsp.	sugar
3/4 cup	ice water

Pie filling

6 large	golden delicious apples, peeled, halved, cored, and cut into 8 wedges
1 cup	cranberries, fresh or frozen
1 Tbsp.	orange zest, finely grated
2 Tbsp.	instant tapioca
1/8 tsp.	salt
1	egg, beaten with 1 Tablespoon of milk

Instructions

Pie Dough

1. Slice butter and lard into 1/4 inch slices and put in freezer for 15 minutes. Meanwhile, combine flour, salt, and sugar in a bowl.
2. Add butter and lard to flour mixture and blend in with a pastry cutter until it looks pebbly. Do not overwork the pie dough, as you will end up with a tough crust if you do.
3. Add ice water gradually and incorporate into mixture until it holds together when squeezed.
4. Divide dough into a larger half and a smaller half (bottom and top crusts, respectively) and flatten each into a one-inch circular disk. Put each disk into a plastic storage back and refrigerate for at least one hour (two hours or overnight is best).
5. Remove dough from refrigerator. Sprinkle both sides with flour. Roll out the larger disk of dough with a rolling pin to form an 11- to 12-inch circular pie shell. Line a nine-inch pie pan with the pie shell and remove the excess. Dock the dough (i.e., pierce with a fork at intervals along the bottom) and refrigerate for 30 minutes. Meanwhile, preheat the oven to 400 degrees fahrenheit.

Pie Filling

1. If you haven’t already preheated your oven to 400 degrees fahrenheit, do so now.
2. In a large bowl, toss together the apples, cranberries, orange zest, sugar, salt, and instant tapioca. Put the filling in the pie shell. Brush the edges of the pie shell with the egg & milk mixture.
3. Roll out the second disk of pie dough as you did the first. Cover the pie with the second pie shell and, using a sharp knife, create four or five vent holes so that steam can escape.
4. Place pie in middle rack of oven and bake for 30 minutes. Reduce heat to 350 degrees fahrenheit and bake for forty minutes more. When there is about a half hour remaining, you may want to loosely cover the pie with foil so that the top crust does not burn.
5. Allow pie to cool on a rack for twenty minutes and serve.