PASTRY: In large bold, stir together flour, sugar and salt; cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces. In measuring cup, combine yolk, lemon juice and enough water to make 1/4 cup; with fork, stir briskly into flour mixture, l tbs. at a time, until dough holds together. On floured pastry cloth, roll out pastry into 14-inch circle, leaving edges rough. Transfer to 12-inch pizza pan, letting pastry hang over edge. Reserve 2 tbs. of the sugar; combine remaining sugar with almonds and flour. Sprinkle about half over pastry. Peel, core and cut apples into eights; arrange in single layer over almond mixture. Sprinkle with cranberries and remaining almond mixture and sugar; dot with butter. Fold pastry overhang over filling to form attractive ragged edge; brush top of pastry with cream. Bake in 425F oven for 15 minutes. Reduce heat to 375F; bake for 35 minutes longer or until apples are tender and pastry golden. Let cool on rack; dust with icing sugar. Recipe by: Country Living Sept 1992 Posted to recipelu-digest by Nesb2
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 70 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 33.4mg||10 %|
|Sodium 50mg||2 %|
|Potassium 187.1mg||5 %|
|Total Carbohydrate 63.1g||19 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 59.4g|
|Protein 4.9g||7 %|
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Calories per serving: 336
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