Instructions: PASTRY: In large bold, stir together flour, sugar and salt; cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces. In measuring cup, combine yolk, lemon juice and enough water to make 1/4 cup; with fork, stir briskly into flour mixture, l tbs. at a time, until dough holds together. On floured pastry cloth, roll out pastry into 14-inch circle, leaving edges rough. Transfer to 12-inch pizza pan, letting pastry hang over edge. Reserve 2 tbs. of the sugar; combine remaining sugar with almonds and flour. Sprinkle about half over pastry. Peel, core and cut apples into eights; arrange in single layer over almond mixture. Sprinkle with cranberries and remaining almond mixture and sugar; dot with butter.

Fold pastry overhang over filling to form attractive ragged edge; brush top of pastry with cream. Bake in 425 F oven for 15 minutes. Reduce heat to 375 F; bake for 35 minutes longer or until apples are tender and pastry golden. Let cool on rack; dust with icing sugar.

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