To Make Crust:

1. Put flour, salt, and Lite&Sweet in bowl of a food processor, and pulse to combine.
2. Add butter, and process for about 10 seconds, or just until the mixture resembles coarse meal.
3. Add ice water, tablespoon by tablespoon ([q:1/4] cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky.
4. Test the dough by squeezing it together. If it is crumbly, add a bit more water. Wrap the dough in plastic wrap by using the rolling pin to flatten into disk. Chill until needed.

To Make Filling:

1. Halve and core the apples. Set aside one half for the center of the tart. Quarter the rest of the fruit and transfer to a large bowl. Squeeze the lemon over the apple slices and set aside.
2. In a 9-inch cast-iron skillet, add butter and cook in medium-high heat until it starts to browns. Add Lite&Sweet and water to butter and bring the mixture to a boil, immediately reduce heat to medium and cook for 10 more minutes until the mixture begins to thicken and turn amber.
3. Place reserved apple half in center of the skillet and decoratively arrange remaining apple slices with the cut side up in skillet around the center apple piece. Continue to layer the slices until the skillet is filled. (if fruit doesn’t fill the pan, tart will collapse when inverted).
4. Return skillet to stove and cook over low heat for 20 minutes until syrup thickens and is reduced. Do not let the syrup burn. Remove from heat and let it cool.

To Make Tartin:

1. Preheat oven to 375 degrees.
2. Roll out crust to a [q:1/8] inch thick and place it over apples. Tuck edges inside skillet and trim any extra-long pieces.
3. Bake tart 20 minutes, until pastry is light gold. Let cool on a rack for 15-20 minutes, then loosen the pastry from pan using a sharp knife. Place a serving dish or platter over the tart and quickly invert. Serve immediately with sugarfree whipping cream. 

1. Soak dried apples in [q:3 1/2] cups apple juice for 30 minutes.
2. Remove from juice, squeeze and reserve the soaking juice.
3. Chop the apples and apricots into small pieces.
4. Combine fruit, soaking juice, raisins and 1 cup water in a sauce pan. Simmer for 20 minutes.
5. Add dissolved kuzu, stirring constantly until the mixture becomes thick and shiny.
6. Add the dissolved miso with orange juice, spices, orange peel, mirin and walnuts.
7. Simmer, constantly stirring for 3 to 5 minutes.
8. Preheat the oven to 350°.
9. Make the pie crust by first mixing the flours, salt and oil together with a fork or pastry blender until the flour forms small pebbles.
10. Add the liquid all at once, mixing quickly, to form a ball of dough. Do not over mix or knead.
11. Roll out the dough on a floured surface, forming a crust.
12. Place crust in a 9" pie plate. Crimp edges and trim crust.
13. Poke holes several places in the bottom of the crust with a fork to allow steam to release and prevent bubbling.
14. Bake crust for 10 minutes. Remove and place filling in the crust.
15. Bake for 25 minutes, until crust is golden, remove and allow to cool before slicing

1. Roll and pan dough for bot­tom crust as directed in the pie crust recipe. Roll and cut six 2-inch-wide lattice strips for lattice top from second disk of dough and place strips on a baking sheet. Trans­fer pan with crust and baking sheet with strips to refrigerator and chill dough while you make filling.
2. Preheat oven to 400° with a rack in the center. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, toss apples and cranberries with orange zest and orange juice. In a small bowl, whisk together sugar, cornstarch, cinnamon, salt, and walnuts. Sprinkle sugar mixture over fruit and toss to coat fruit and moisten sugar and cornstarch so that no dry white streaks remain.
4. Retrieve prepared bottom crust from refrigerator, set pan on parchment-lined baking sheet and evenly layer apples into pie shell with your hands, keeping top of filling flat and level (not peaked). Moisten the top edge of shell with any fruit juices remaining in the bowl.
5. Fetch dough strips from fridge to weave lattice top for pie:
   1. Begin by laying 3 strips vertically across filling. Fold back two outer strips halfway and add dough strip horizontally across center of pie so that it crosses flat strip.
   2. Swap folded and unfolded vertical strips and add a second horizontal strip across flat strips. Repeat once more with remaining strip to complete lattice.
   3. Pinch two edges of dough together, roll outward and under to form a ledge, and tuck edge inside lip of pie pan. Crimp edge all the way around.
   4. Whisk egg yolk with 1 tablespoon water. Lightly brush lattice with egg wash.
6. Transfer baking sheet to oven and bake pie 25 minutes at 400°. Lower oven temperature to 350°, rotate bak­ing sheet, and bake 25 to 30 minutes more, or until lattice is golden and fruit is tender (tip of a small knife can easily be inserted into fruit through spaces in lattice) and juices are bubbling up through lattice. Tent top with foil if crust starts to over-brown.
7. Transfer baking sheet to a wire rack and let pie cool and set uncov­ered, at room temperature, overnight (or up to 3 days) before slicing and serving. Serve at room temperature, or rewarmed in a 425° oven

1. Combine flour, sugar, and salt in the bowl of a food processor and pulse machine 3 times to blend. Scatter frozen butter cubes over flour mixture. Pulse machine 5 to 7 times, holding each pulse for 5 full seconds, to cut all of butter into pea-size pieces. Scatter pieces of frozen shortening over flour-and-butter mixture. Pulse machine 4 more 1-second pulses to blend shortening with flour. Mix­ture will resemble coarse cornmeal, but will be a bit more floury and rid­dled with pale butter bits (no pure-white shortening should be visible).
2. Turn mixture out into a large mixing bowl, and make a small well in center. If you find a few butter clumps that are closer to marble size than pea size (about [q:1/4] inch in diameter), carefully pick them out and give them a quick smoosh with your fingers. Pour cold water into well. Use a curved bowl scraper to lightly scoop flour mixture up and over water, covering water to help get absorption started. Continue mixing by scraping flour up from sides and bottom of bowl into center, rotating bowl as you mix, and occa­sionally pausing to clean off scraper with your finger or side of bowl, until mixture begins to gather into clumps but is still very crum­bly. (If you are working in very dry conditions and ingredients remain very floury and refuse to clump together at this stage, add another tablespoon of ice-cold water.)
3. Lightly gather clumps with your fingers and use your palm to fold over and press dough a few times. Don’t knead! Just give dough a few quick squishes until it just begins to come together into a single large mass. It will be a raggedy wad (moist but not damp) that barely holds together; this is exactly as it should be—all it needs is a good night’s rest in the fridge.
4. Divide dough into 2 equal portions (one for the pie shell and the other for the lattice top). Gently shape each portion into a flat disk [q:1 1/2] to 2 inches thick, and wrap each tightly with plastic wrap. At this stage, the wrapped dough can be put in a freezer bag and frozen for up to 2 months. Defrost overnight in the refrigerator before rolling.
5. To roll out crust, lightly flour work surface and rolling pin. Remove chilled disk of dough from fridge, unwrap it and set it on floured work surface. Roll dough out to a 13-inch circle with an even thickness of [q:1/4] inch.
6. Transfer dough to pie pan. If desired, flute edges of dough. Transfer crust to fridge to chill while you make pie filling. Follow instructions in pie recipe for making lattice top. Alternatively, at this point crust can be covered tightly in plastic wrap and refrigerated for up to 3 days or double-wrapped and frozen for up to 2 months (defrost overnight in fridge before filling and baking, or at room temperature for 30 minutes).