Cranberry Apple Pie - cooking recipe

Ingredients

Pastry
2 cups unsifted all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
2/3 cup cold butter
3 ounces cream cheese
3 -4 tablespoons cold water
Filling
4 large granny smith apples, peeled,cored and thinly sliced
3 cups fresh cranberries
1/2 cup chopped walnuts
Custard
1 egg
1/4 cup all-purpose flour
3/4 cup granulated sugar
1 cup whipping cream
2 teaspoons vanilla
Glaze
1/2 cup red currant jelly

Preparation

To make the pastry, mix the flour, sugar and salt in a medium bowl.
Add the butter and cream cheese and cut in with a pastry blender until the particles are very fine.
Stir in the water, mixing until a ball of dough forms.
Knead the dough 3 or 4 times on a floured surface into a smooth ball.
Wrap and chill 1 hour.
Preheat the oven to 400 degrees F.
To make the filling, mix together the apples, cranberries and walnuts.
Roll out 2/3 of the pastry on a floured surface to a 13-inch circle.
Use the pastry to line the bottom and sides of an ungreased 10-inch pie plate.
Fill with the apple mixture.
To make the custard, beat the egg, flour, sugar, cream and vanilla in a bowl until smooth.
Pour the mixture evenly over the apple mixture.
Roll out the remaining pastry to an 11-inch circle and cut into 1/2-inch wide strips.
Arrange and weave a lattice over the top of the pie.
Fold the edge of the bottom pastry over the lattice to hold the strips in place.
Bake 50 to 60 minutes.
Heat the jelly until it bubbles.
Spoon the jelly evenly over the top of the pie.
Cool to lukewarm; cut into wedges.