**I cut the apples a smaller than this-- ½ inch chunks**
CRUST:1 ¼ cups flour
1 Tbls sugar
½ tsp salt
¼ cup chilled solid vegetable shortening, cut into small pieces
¼ cup (½ stick) chilled butter, cut into small pieces
3 Tbls (or more) ice water
FILLING:1 ½ pounds Granny Smith or other tart green apples, peeled, cored, cut into 1 ½-inch chunks**
2 cups fresh or frozen cranberries
1 cup sugar
¼ cup flour
1 tsp. cinnamon
¼ cup sugar2 Tbls flour
3 Tbls butter, melted, cooled slightly
1 large egg
White chocolate (< 1 oz., melted for drizzling), optional
Crust: Mix flour, sugar and salt in processor. Add shortening and butter, process using on/off turns until mixture resembles coarse meal. Add 3 Tbls water. Process until moist clumps form. If dough is too dry, add more water by teaspoonfuls. Gather dough into ball, flatten into disk. Wrap in plastic; chill for 1 hour. (Can be made 3 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Preheat oven to 400° F. Roll out dough on lightly floured surface to 12-inch round. Transfer to deep dish tart pan with removable bottom. Trim crust and fold over making sides 1-inch high. Freeze 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, piercing with fork if bubbles form, about 10 minutes. Transfer to rack and cool completely. Reduce oven temperature to 325° F.
Filling: Mix the first five ingredients in large bowl. Spoon filling into pie crust. Bake 30 minutes.
Whisk next four ingredients (sugar, flour, butter, egg) in small bowl to blend. Pour mixture over filling. Bake until apples are tender and filling begins to brown, about 1 hour. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Tent pie with foil and store at room temperature.)
Drizzle with white chocolate in decorative pattern, if desired.