Cranberry 3.1416

If you use frozen cranberries, let them stand for 30 minutes at room temperature to thaw.

1 lb fresh or frozen cranberries, 4 cups
1 1/2 cups sugar
2 tbsp all purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/4 cup chopped walnuts
1 small orange, peeled, sectioned, and chopped
1 recipe Pastry for double crust pie
2 tbsp butter
sugar
vanilla ice cream

• In a large mixing bowl combine cranberries, the 1 1/2 cups sugar, flour, cinnamon, and salt.  Stir in walnuts, and orange.
• On a lightly floured surface slightly flatten one ball of pastry dough from centre ot edge, forming a 12 inch circle.  Wrap pastry around rolling pin; unroll onto a 9 inch pie plate.  Ease pastry onto the pie plate, being careful not to stretch it.  Loosely cover and set remaining dough aside.
• Fill the unbaked pastry shell with cranberry mixture.  Dot with butter.  Trim bottom pastry even with pie plate.
• For top pastry, roll out remaining dough; cut shapes or slits in crust, reserving cutouts for decoration, if desired.  Place over cranberry mixture.  Trim top crust 1/2 inch beyond edge of pastry; fold top pastry edge under bottom pastry edge.  Seal and flute edge.  Brush with water.  If desired, decorate with pastry cutouts.  Sprinkle with additional sugar.
• Cover edge of crust with foil.  Place pie on a baking sheet.  Bake in a 375 oven for 25 minutes.  Remove foil.  Bake for 30 to 35 minutes more or till top is golden and fruit is tender.  Serve warm or cool with ice cream, if desired.  

Pastry for Double Crust Pie:

In a large mixing bowl stir together 2 cups all purpose flour and 1/2 tsp salt.  Using a pastry blender, cut in 2/3 cup shortening till pieces are the size of small peas.  Sprinkle 1 tbsp water over part of the mixture; gently toss with a fork.  Push to side of bowl.  Repeat with 5 to 6 more tbsp water, 1 tbsp at a time, till all is moistened.  Divide dough in half.  Form each half into a ball.