Method

Cut shortening into 1 cup flour and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tbsp at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes. Heat oven to 425F. Shape dough into flattened round on floured surface. Roll dough into 13 inch circle. Place on ungreased large cookie sheet.

Mix brown sugar, 1/3 cup flour, apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apple mixture. Bake 20 minutes. Cover center with 5 inch square of aluminum foil to prevent over browning. Bake 10-15 minutes longer or until crust is light golden brown.

Makes 8 servings.

Contributor: Shari Dewey

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