Praline Crunch Cranberry-Apple Pie - cooking recipe

Ingredients

2 c. plus 3 Tbsp. flour, divided
3/4 tsp. salt, divided
10 Tbsp. butter, divided
3 Tbsp. vegetable shortening
5 to 6 Tbsp. cold water
1 c. toasted pecans, chopped
1 c. packed brown sugar
1/2 c. plus 1 Tbsp. heavy cream
1 1/2 tsp. ground cinnamon
2 lb. tart apples
2 c. cranberries, chopped

Preparation

Combine 2 cups flour and 1/2 teaspoon salt.
Cut in 8 tablespoons butter and shortening until mixture resembles coarse meal.
Stir in water, 1 tablespoon at a time, until dough just comes together.
Form dough into 2 disks, one slightly larger than the other.
Wrap and chill 1 hour.
Preheat oven to 425\u00b0.
Roll out larger disk on lightly floured surface to 12 inch circle.
Fit into 9-inch pie dish.
Combine pecans, brown sugar, 1/2 cup heavy cream, cinnamon and remaining 1/4 teaspoon salt.
Stir in apples and cranberries until well coated.
Spoon fruit filling into pie crust.
Dot with remaining 2 tablespoons butter.
Roll out remaining dough to 10-inch circle.
Cover filling with dough. Vent top.
Brush with remaining 1 tablespoon heavy cream and sprinkle with sugar.
Place on baking sheet.
Bake 15 minutes. Reduce to 350\u00b0; bake 50 to 55 minutes, until filling is bubbly and crust is golden.
Cool on wire rack.