1 can (21 oz.) apple pie filling
1  can (16 ounces) whole berry cranberry sauce
1 3/4 cups flour
1/2 cup crushed pecans
1/2 tsp. salt
6  tbsp. butter, softened
3  tbsp. vegetable shortening
1/2 cup ice water
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamom
1  tbsp. cornstarch
1  tsp. lemon zest
1  tbsp. Amaretto liqueur

DIRECTIONS

In a medium mixing bowl, stir together flour, pecans, and salt. Cut in butter and shortening till pieces are the size of small peas. Add water; toss with a fork until dough forms a ball. Set aside 1 cup dough for lattice top.

On a lightly floured surface, flatten dough and roll out from center to edges forming a 12-inch circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate.

In a medium mixing bowl, combine nutmeg, cardamom, apple fruit filling, cranberry sauce, amaretto, cornstarch and lemon zest. Pour into pastry shell.

On a lightly floured surface, flatten reserved dough and roll out from center to edges forming an 8-inch circle.

Cut 1/2-inch strips for latticing. Weave the dough strips in a crosswise pattern on top of pie. Cut off excess dough around edges of pie. For a fluted edge, press with thumb from outside the pie against other thumb and forefinger.

Bake in preheated 375°F oven 55 to 60 minutes or until crust is golden brown and filling is bubbling. Serve warm.

Makes 8 servings
Prep time: 45 minutes
Bake time: 60 minutes