You’d think that our counter-depth model refrigerator would allow for easy visibility of all items, eliminating the four-month-old mold concoctions. Yet some beautiful cranberries I bought much more than a month ago emerged just last week; some rarely-used pre-made miso jars had obscured their bright beauty.

And as both they and the last of my apples were beginning to soften, I decided to make pie. As usual, I didn’t have the quantities for the extensively tested Cook’s Illustrated recipe, but no matter. Less filling makes for more pie crust, a predicament I happen to enjoy. The cranberries become deliciously sweet and tangy here. I also happened to burn mine (distraction coming from who knows what), but some cinnamon ice cream remedied those dry pieces.

You’ll need: (Dough) 2 1/2 cups unbleached all-purpose flour; 2 Tbs sugar; 1 tsp salt; 12 Tbs cold unsalted butter, cut into 1/4-inch thick slices; 1/2 cup cold vegetable shortening, cut into 4 pieces; 1/4 cup cold vodka; 1/4 cup cold water – (Filling) 2 cups frozen or fresh cranberries; 1/4 cup orange juice; 1 cup sugar plus 1 Tbs for top of pie; 1/2 tsp gr. cinnamon; 1/2 tsp salt; 1/4 cup water; 1 Tbs cornstarch; 3 1/2 pounds sweet apples, peeled and cut into 1/4-inch-thick slices; 1 egg white, beaten lightly.

My notes – I actually found some Spectrum organic vegetable shortening I thought I could live with on the shelves of Kimberton Whole Foods. Made from palm oil, it truly adds a different texture to a pie crust. For apples, I used a yellow variety picked up by way of Inverbrook Farm, which takes deliveries on occasion from North Star Orchard. Also, I used Walt’s Swarmbustin honey in lieu of sugar, and decreased the amount to 3/4 cup – for the filling.

For the dough: process 1 1/2 cups flour, sugar and salt in a food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl adn mass of dough ahs been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

For the Filling: Bring cranberries, juice, 1/2 cup sugar, 1/4 tsp cinnamon and 1/4 tsp salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that doesn’t fill in), 10 to 12 minutes. Remove from heat, stir in water and bring to room temperature, about 1/2 hour.

Meanwhile mix 1/2 cup sugar, remaining cinnamon, salt and the cornstarch in a large microwave-safe bowl. Add apples and toss to combine. Microwave on high power, stirring with rubber spatula every 3 minutes until apples are just starting to turn translucent around edges and the liquid in the bowl is thick and glossy (about 10 to 14 minutes). Cool to room temperature.

To assemble: heat the oven to 425 degrees F, with rack at lowest setting. Remove dough from refrigerator and roll out on a generously floured work surface to a 12-inch circle about 1/8-inch thick. Roll dough loosely around rolling pin adn unroll into pie plate, leaving a 1-inch overhand. Transfer cooled cranberry mixture to pie plate and spread in even layer. Place apple mixture on top of cranberries. Roll out second disk of dough on generously floured work surface, and place on top of pie. Using kitchen shears or a knife, cut both layers of overhanging dough, leaving a 1/2-inch behind. Fold dough under itself to that edge of fold is flush with outer rim of pie plate. Brush the top with egg white, prick with the tines of a fork, and sprinkle some sugar on top if you want.

Bake 20 to 25 minutes until top is light golden brown, then reduce oven temperature to 375 degrees and cook 25 to 30 minutes longer.