Ingredients
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8 ounces all-purpose Flour
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1 tablespoon Sugar
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½ teaspoon Salt
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½ cup (1 stick) col Butter
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2 tablespoons vegetable Shortening
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2 tablespoons ice Water
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2 cups fresh or frozen Cranberries
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½ cups Sugar
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4 tablespoons Cornstarch
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2 tablespoons Water
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5 cups cored, peeled, and sliced Granny Smith Apples
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½ teaspoon ground Cinnamon
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¼ teaspoon ground Nutmeg
Directions
Steps
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1
Done
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In a large bowl, sift the flour, sugar, and salt together. Using your fingertips, work the butter and shortening into the flour until the mixture resembles coarse crumbs. Add the ice water, and work it in with your fingertips until incorporated and the dough comes together. Add 1 tablespoon of water at a time as needed to make a smooth dough, being careful not to overwork it. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. |
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2
Done
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Combine the cranberries, 1 cup of the sugar, 1 tablespoon of the cornstarch, and the water in a medium, heavy saucepan. Bring to a boil over high heat, boil for 5 minutes, remove from the heat, and let cool 15 minutes. |
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3
Done
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In a large bowl, combine the apples, the remaining ½ cup sugar and 3 tablespoons cornstarch, the cinnamon, and nutmeg, tossing until the apples are well coated. Stir in the cranberry mixture. |
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4
Done
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Take a piece of parchment paper, and cut out a circle that will fit into the bottom of a Lodge 10-inch cast iron Camp Dutch oven. Cut five strips of parchment paper 1½ inches wide. Position them so they all cross in the center of the bottom of the Dutch oven and run up the side of the oven all around. You can fasten them in place using clothespins. Fit the parchment circle in the bottom of the oven on top of the strips. Spray the inside of the oven with cooking spray. |
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5
Done
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Divide the dough in half. On a lightly floured work surface, roll out one half to fit the bottom and go 1½ to 2 inches up the side of the Dutch oven. |
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6
Done
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Spoon the filling into the crust. Roll out the other half of the dough so it is large enough to generously cover the top of the pie in the Dutch oven. Trim the crusts, then crimp the top and bottom crusts together to seal. Cut four 1-inch slits through the top crust to vent the pie while cooking. Put the lid on the Dutch oven. Set the oven on 9 coals, and set 18 coals on top of the lid. Bake until the crust is golden brown, 40 to 50 minutes. If the edges start to brown too much, cover them with aluminum foil. When the pie is done, remove the lid and coals, and remove the pot from the coals. Let the pie cool for about 10 minutes, then, with assistance, grab the parchment strips, and lift the pie out of the oven onto a serving plate. Let the pie completely cool before slicing. |
