Ingredients For Filling:
1 1/4 c. white sugar
1/4 c. all-purpose flour
1/4 tsp. salt
2 c. cranberries
5 apples - peeled, cored and sliced
2 Tbsp. Cranberry Pear White Balsamic
2 Tbsp. Cinnamon Pear Balsamic
1/4 c. maple syrup
Ingredients for Crust:
2/3 c. Butter Olive Oil
1/3 c. water
1 tsp. of salt
2 c. all-purpose flour
Whisk Butter Olive Oil and water with fork for 2-3 minutes until emulsified. You will know it is ready when Olive Oil and water have become one and created a cloudy appearance. Add salt and flour continue mixing with fork. Spread on floured cutting board to finish combining by hand. Once mixture becomes tacky and well combined wrap in plastic wrap and place in fridge to rest. Can rest for up to 24 hrs in fridge before using, or minimum 10 minutes.
In a large saucepan, whisk together white sugar, 1/4 cup flour, and salt. Stir in cranberries and maple syrup. Cook over medium-high heat, stirring constantly. When mixture comes to a boil, reduce heat, cover, and simmer 5 minutes, stirring occasionally.
Stir apples into simmering mixture, and continue to cook for 5 minutes, or until apples are tender. Remove from heat, and stir in walnuts. Set aside and allow to cool to room temperature.
Preheat oven to 375 degrees F (190 degrees C). Roll out dough and place over pie plate, cutting off edges. Save edges for top crust or lattice on top of pie. Poke bottom of pie crust a few times with a fork, then bake bottom crust for 20-30 minutes with pie weights or dried beans to prevent bubbling.
Place filling in pie and cover with top crust and lattice if using. Bake in preheated oven until top lattice is golden brown and filling is bubbly, about 30 minutes. Serve warm.
Note: Try any other flavoured balsamic in the fruit filling to give your take on this delicious pie!