Whole Wheat Pie Dough

1 ½ cup flour, all-purpose
2/3 cup whole wheat flour
½ cup unsalted butter, very cold, cubed
½ cup vegetable shortening or lard (very cold, cubed
1 tsp salt
3 tsp sugar
3 tbsp. water, ice cold
1 egg yolk

1. In a food processor, pulse the flour, butter, salt and sugar and work the mixture to fine a sandy texture.

2. Add the yolk and the water and work the dough to a soft ball. (Do not overwork). Flatten into a disk and chill for at least 30 minutes before shaping.

3. Line the tart rings as per instruction and chill.

Cranberry Raisin Filling

2 cups cranberries, fresh
1 ½ cups golden raisins
½ cup sugar + 1 tsp cornstarch
¼ cup maple syrup
½ tsp vanilla extract
1 tbsp brandy
2 tsp. grated orange zest (1 orange)
2 Tbsp unsalted butter, very small cubed

1. Preheat oven to 425 °F.

2. Combine all ingredients into a large mixing bowl until well combined and cranberries and raisins are well coated.

3. Pour into chilled pastry shells of whole wheat pie dough, and finish with either a lattice or leaves that are cut from scraps of left over pastry.

4. Bake pie at 425 °F for 15 minutes. Then remove from oven and brush with eggwash and sugar, if desired. 

5. Reduce heat to 350 °F and continue baking for another 30 minutes, or until filling is bubbling in centre.

6. Remove from oven and cool completely before serving.