2medium Granny Smithsor other tart green apples, unpeeled and finely chopped
3/4cupdried apricotschopped
3/4cuppecanschopped
1/3cupmaple syrup
1/4cupflour
1egg yolk
1tbspmilk
1/3cuporange marmalade
Instructions
Making the pastry
In a large bowl, combine the flour, cornmeal, sugar, and salt.
With a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse crumbs.
Sprinkle 2 tbsp of ice water over the mixture and toss it with a fork. The dough should be just barely moistened, enough so it will hold together in a ball. If necessary, add up to 3 tbsp more water, 1 tbsp at a time.
Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll the dough out to a 12-inch circle. Fit the dough into a 9-inch glass pie plate.
Trim the overhang to an even ½-inch and fold it under, crimping the dough to form a decorative border.
Prick the base of the pastry with a fork. Place the pie shell in the freezer to chill for at least 15 minutes before baking.
Preheat the oven to 400 degrees.
Making the filling
Put the cranberries in a food processor. Pulse on and off to coarsely chop. Transfer the cranberries to a large bowl.
Add the apples, apricots, pecans, maple syrup, and flour. Stir until well blended and set aside.
Making the pie
Line the pie shell with foil and fill it with pie weights or dried beans.
Brush the pie border with the egg yolk beaten with milk. Bake for 10 minutes.
Remove the pie shell from the oven and reduce the oven temperature to 375 degrees. Remove the foil and weights from the pie shell.
Spoon the filling into the shell, spreading it evenly with a spatula.
Return the pie to the oven and bake it for another 20 minutes, or until the crust is golden. Set aside to cool slightly.
In a small saucepan, warm the marmalade over low heat until it is pourable. Spoon the warmed marmalade over the cranberry filling and serve.