- Keep butter and shortening cold while preparing the other ingredients.
- In a measuring cup, combine the milk and vinegar; place in refrigerator.
- In a large bowl, whisk together the flour, corn starch, sugar, salt, ginger and cinnamon until well blended.
- Pour dry mixture into the bowl of a food processor.
- Add the cold butter and shortening and pulse until you have a coarse meal-like texture.
- Dump contents back into the large bowl.
- Add a little of the milk mixture at a time, tossing the dough with a wooden spoon or rubber spatula to moisten.
- Keep adding the milk and tossing until all the milk is used.
- Press the dough together into a ball with your hands then flatten into a disk and wrap in plastic. Refrigerate one hour or overnight.
- Preheat oven to 425°F.
- Roll pie dough out to an 11-inch circle and place in a 9-inch pie pan. Tuck the excess under the rim and crimp as desired.
- Place a crumpled piece of parchment paper inside the pie pan and fill with pie weights.
- Bake for 20 minutes, rotating half way through, then remove from oven and reduce heat to 350°F.
- Remove pie weights and parchment. If dough is still a little wet on the bottom, return to the oven for 3-5 minutes (no weights).
- Remove pie crust and set aside.
In a medium bowl, whisk together the sweetened condensed milk, orange juice, lemon juice and egg yolks until well blended.
Pour into par-baked pie crust.
Bake at 350°F for 15-20 minutes or until set.
Remove from oven and cool on a wire rack.
While pie is baking/cooling, prepare the cranberry layer.
- Add the cranberries, sugar, and 6 Tbsp. of orange juice to a medium saucepan.
- Bring the cranberry mixture to a boil over medium heat, cooking and stirring until the cranberries have popped and the mixture is syrupy (about 8-10 minutes).
- In a small bowl, whisk together the corn starch and the remaining 2 Tbsp. of orange juice.
- Add the corn starch mixture to the pot and stir for 1-2 more minutes.
- Remove from the heat.
- Pour mixture into a mesh strainer and press to remove solids.
- Allow mixture to cool for about 15 minutes.
- Pour mixture over orange layer of pie.
- Cool on a wire rack for 1 hour then refrigerate to complete cooling (4 hours or overnight).
- Garnish with whipped cream if desired.