Chai-Spiced Cranberry Apple Pie

• Vegan

• Produce

  • 1 1/2 lbs Apples
  • 2 cups Cranberries, fresh

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1/2 tsp Cardamom, ground
  • 3 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 15/16 cup Crisco all-vegetable shortening
  • 2 1/8 cups Flour
  • 1 tsp Powdered ginger
  • 1 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Liquids

  • 3 tbsp Water

Found on ohmyveggies.com

Description

Ingredients

• 1 ½ cups all-purpose flour
• ¾ teaspoon salt
• ¾ cup (¾ stick) Crisco All-Vegetable Shortening, chilled
• 3-6 tablespoons ice cold water
• 1 ½ pounds apples, peeled and thinly sliced (3 to 4 medium apples, choose a sweet variety like Gala or Pink Lady)
• 2 cups fresh cranberries
• 1/3 cup brown sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon powdered ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground cardamom
• ¼ teaspoon salt
• 1/3 cup all-purpose flour
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 3 tablespoons Crisco All-Vegetable Shortening

Directions

• Begin by making the crust. Stir flour and salt together in a medium mixing bowl. Add the shortening to the bowl, and cut it into the flour mixture using a pastry cutter or a couple of knives, until the mixture resembles fine crumbs. Add cold water, a tablespoon at a time, stirring between each addition, just until a dough forms. Shape the dough into a ball and wrap in plastic. Place it into the refrigerator to chill while you prepare the filling.
• Make the filling by placing all ingredients into a large mixing bowl. Stir with a large spoon until ingredients are uniformly mixed and all apple slices are coated in spice mixture.
• Preheat the oven to 400°F.
• Coat a work surface with flour, then turn the dough onto the floured surface. Use a lightly floured rolling pin to roll the dough into a circle, about 14 inches in diameter. Carefully place the dough into a 9 inch pie plate, covering the edges of the plate. Trim any excess dough, then use a fork or your fingers to create scallops in the upper edge of the dough.
• Place the filling into the crust, distributing relatively evenly. It will form a bit of a dome.
• Make the crumble topping by stirring flour, brown sugar, cinnamon and salt together in a small bowl. Add vegetable shortening to the bowl, and cut it in with a fork or a couple of knives, until the mixture is crumbly. Spread in an even layer over the filling.
• Bake for about 30 minutes, or until the crust and crumble topping begin to brown. Lower heat to 350°F and cover the pie with foil. Bake for about 20 minutes more, or until the filling becomes bubbly. Remove the pie from the oven and transfer to a cooling rack to cool. Serve with ice cream or coconut whipped cream.