*Slice apples 1/8 to 1/4 inch thick. FOR THE CRUST: In large bowl combine flour, salt & cheese and mix to combine. Cut in shortening and butter until particles are size of peas. Sprinkle in cold water, 1 tbs. at a time, and mix with fork just until dough comes together in ball. Do not overmix. (If dough is too soft to handle, press gently into disk and refrigerate about 20 minutes.) Divide dough into 2 pcs. Roll out into 2 circles a bit bigger than 9 inch pie pan. Brush off excess flour, then gently fold up crust onto rolling pin. Unroll into pie pan and ease crust into pan. Roll Crust over at edges, trimming off excess dough. Crimp with fingers to make pretty crust edge. Cover with plastic wrap while making filling. FOR THE FILLING: In a large  bowl, toss together sugar cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly in pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on top to allow steam to escape. For shiny, sugary top, brush crust lightly with milk and sprinkle with sugar. Bake at 425ºF. for 10 minutes, then reduce temp. to 375ºF.  and bake about 50 minutes or until crust is nicely browned and apples are cooked through. Makes 1 pie (9")

(Adapted from "Pacific Northwest the Beautiful Cookbook, HarperCollins, 1993) Palm Beach Post Food Section 3/12/98 billspa@icanect.net Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar 15, 1998