Combine flour, salt and shortening in large mixing bowl. Blend together with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with fork until dough comes together. Shape into 2 firm balls; cover and set aside.
In small saucepan, cook raisins, dried cranberries and chopped apple in boiling water until plumped and tender. In small bowl, mix sugar, cornstarch and salt together; stir in small amount of liquid from raisins until smooth and syrupy. Then, stir all into hot raisin mixture; cook and stir until thick, about 3 minutes more. Remove from heat and stir in lemon juice, grated peel and butter. Set aside.
Meanwhile, preheat oven to 425°F. On lightly flour board, roll out two separate crusts and line 9-inch pie pan with one. Spread filing evenly over bottom. Trim bottom pastry to edge of pie plate; cut slits in remaining pastry and arrange on top of filling. Seal and crimp edges as desired. Bake at 425°F for 25 to 30 minutes until lightly browned. Set aside to cool.
Well chilled Crisco® shortening preferred.
Ocean Spray® Craisins® brand or other.
- 2 Cups sifted all-purpose flour
- 1 Teaspoon salt
- 2/3 Cup shortening
- 4 to 8 tbsp. cold water
- 1/2 Cup California natural raisins
- 1/2 Cup California golden raisins
- 1/2 Cup dried cranberries
- 1/2 Cup peeled and chopped tart apple
- 2 Cups boiling water
- 1/4 Cup sugar
- 2 Tablespoons cornstarch
- 1/8 Teaspoon salt
- 1 Tablespoon lemon juice
- 1 Tablespoon butter