Apple Cranberry Crostata

A rustic, free-form pie loaded with apples and dried cranberries, sprinkled with a buttery crumble topping.

Hands On: 45 minutes
Total: 1 hour 15 minutes
Makes: 8 servings (1 piece each)

1. Combine 1-1/2 cups of the flour, 3 tablespoons of the sugar and salt in medium bowl. Blend in shortening with pastry blender or 2 knives until pebble-size crumbs form. Sprinkle 1 tablespoon ice water at a time over flour mixture and mix with a fork until moist and crumbly.  Press mixture into a 5-inch disc on sheet of plastic wrap; cover and chill 15 minutes.
2. Stir together apples, cranberries and orange peel in large bowl while dough is chilling; set aside. Combine the remaining 1/4 cup flour, the remaining 4 tablespoons sugar, cinnamon and nutmeg in another medium bowl. Cut in Fleischmann’s with pastry blender until crumbly; set aside.
3. Place 2 overlapping sheets of plastic wrap on a damp surface. Place chilled dough on plastic wrap. Top with 2 additional overlapping sheets of plastic wrap. Roll covered dough into 12-inch circle with a rolling pin. Place dough in freezer 5 minutes or until plastic wrap can be removed easily.
4. Preheat oven to 425°F. Line baking sheet with parchment paper. Remove top sheets of plastic wrap from dough. Place dough, wrap side up, on parchment paper; remove remaining plastic wrap. Spread apple mixture on crust in even layer, leaving 1-1/2-inch border. Sprinkle flour mixture evenly over apples. Turn up edge of dough, overlapping and pressing together in 'pleats' about 12 times, to fit over apples.
5. Bake 30 minutes or until crust is lightly browned and apples are tender. Let crostata stand 5 minutes before transferring on parchment paper to wire rack to cool. Cut into 8 slices; serve warm with Reddi-wip.