Grace your holiday dinner table with a deep-dish pie that has an impressive mound of tender, juicy fruit and a melt -in-your-mouth pastry crust.

Mile-High Cranberry-Apple Pie

For filling, in a large bowl stir together granulated sugar, brown sugar, flour, cinnamon, nutmeg and cloves. Peel and core apples; cut into 1/4-inch-thick slices. Add apples and cranberries to sugar mixture. Let stand for 30 minutes, stirring occasionally.

For pastry, in a large bowl, stir together flour, sugar and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.

On a lightly floured surface, roll one portion of pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Transfer apple-cranberry filling to pastry-lined plate, mounding filling. Trim pastry to edge of pie plate.

Roll remaining dough portion into a 12-inch circle. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cut slits in pastry to allow steam to escape.

If desired, brush top crust with whipping cream and sprinkle with additional sugar and cinnamon. Cover edge of pie with foil to prevent overbrowning. Place pie on baking sheet.

Bake for 15 minutes. Reduce oven temperature to 350 degrees. Continue to bake for 1 hour, 15 minutes more or until crust is golden brown. Cool on a wire rack. To serve warm, let pie cool at least 2 hours.