Apple Pie

1. Preheat oven to 375°F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface roll one pastry ball into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it; set aside.

2. In a large bowl stir together granulated sugar, flour, cinnamon, and nutmeg. Add apples and, if desired, dried cranberries; toss gently to coat. If apples lack tartness, add lemon juice. Transfer apple mixture to pastry-lined pie plate. Trim pastry even with pie plate rim.

3. Roll remaining pastry ball into a 12-inch circle. Cut slits in pastry and/or cut apple shapes from pastry with a 1- to 1-1/2-inch cookie cutter. Place pastry circle on filling; trim to 1/2 inch beyond outside edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. If using, place apple shapes on top of pastry. In a small bowl combine egg and the water. Brush pastry with egg mixture and sprinkle with turbinado and/or coarse sugar.

4. Cover edge of pie loosely with foil. Bake for 40 minutes; remove foil. Bake about 20 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack about 2 hours to serve warm, or cool completely.

Pastry for Double Crust Pie

1. In a medium bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Add additional cold water, 1 tablespoon at a time, until all is moistened. Divide dough in half; form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry as directed. Add filling and roll out remaining dough as directed.

Apple Crumb Pie:

Prepare as directed, except substitute 1 recipe Pastry for a Single-Crust Pie for Pastry for a Double-Crust Pie. Fill pastry-lined pie plate as directed. For topping, in a small bowl stir together 1/2 cup all-purpose flour and 1/2 cup packed brown sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle topping over apple mixture. Do not brush with egg mixture or sprinkle with turbinado and/or coarse sugar. Bake as directed.Nutrition per serving: 462 calories, 4 g protein, 77 g carbohydrate, 17 g total fat (8 g sat. fat), 27 mg cholesterol, 4 g fiber, 8% Vitamin A, 10% Vitamin C, 240 mg sodium, 3% calcium, 10% iron