Cranberry Festival Pie
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From Sally Lowery INGREDIENTS OLD-TIME PASTRY 1-1/2 cups flour 1/2 teaspoon salt 1/2 cup shortening 3 tablespoons hot water Sift flour and salt into bowl. Cut in shortening. Stir in hot water, 1 tablespoon at a time, forming small balls. Gather up into 1 ball. On lightly floured board roll out to 1/8-inch thick. Place in greased 9-inch pie plate. Trim and flute edge. Bake at 450 degrees for 8 to 10 minutes. FILLING 3 cups fresh or frozen cranberries 1 (8-ounce) can crushed pineapple, undrained 1-1/2 cups sugar 1/4 cup chopped walnuts 3 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon cinnamon Combine cranberries, pineapple and syrup from can, and sugar in a medium saucepan. Cook over medium heat, stirring occasionally until sugar dissolves and cranberries start to pop. Pour into bowl; let cool 3 hours or more; until cold. Mix walnuts with flour, salt and cinnamon; stir into cooled cranberry mixture. Spoon into baked pie shell. Bake at 350 degrees for 30 minutes, until pastry is golden.