I learned to cook from my grandmother. We would spend hours in the kitchen and everything was done by hand; even the butter we ate came straight from the cow. I still have a lot of those same cooking values today...without the lard. This is one of the recipes we made together that I loved. - cauner —CRussell
Test Kitchen Notes
Cauner's pie is perfect for the holiday season. The filling contrasts sweet and tart cranberries and apples with warm accents of citrus, spice and vanilla. You may want to add a touch of flour to help thicken the juices. When you make the crust, divide the dough in two rather than five. - Stephanie —The Editors
Cut shortening into salt and flour. Beat egg and mix in vinegar, then stir in water. Mix into flour mixture. Chill 20 minutes.
Divide dough into 5 balls. Roll each out into the shape of a circle, dusting with just enough flour to keep from sticking to rolling pin. Check the size of your dough against your pie pan as you go.
To transfer dough, fold the circle in half and place in center of bottom of pie pan. Unfold so it covers bottom and sides of pan and gently push down so it molds to pan.
Combine all ingredients except butter and put in pie crust. Dot with butter.
Cut second crust into strips and arrange in lattice over top, or simply place a second full crust over top of pie. Trim excess dough. 3 Piece together at seams using thumbs to flute the edges. If you use a full crust be sure to put slits in top to allow ventilation for steam.
Bake at 375 degrees for 55 minutes or until crust a golden brown. If edges begin to get too brown mid-way, cover with strips of aluminum foil.