Cranberry-Apple Lattice Pie |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Two favorite fall fruits bring out the best in each other Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
3/4 teaspoon salt |
1/2 cup cold unsalted butter, cubed |
1/3 cup cold shortening |
5 to 7 tablespoons ice water |
filling: |
1/2 cup dried currants or raisins |
2 tablespoons dark rum or water |
1 cup fresh or frozen cranberries, divided |
3/4 cup sugar, divided |
6 medium baking apples, such as fuji or braeburn (about 2 pounds), peeled and cut into 1/4-inch slices |
2 tablespoons quick-cooking tapioca |
1 tablespoon lemon juice |
2 teaspoons grated lemon peel |
1/2 teaspoon ground cinnamon |
glaze: |
2 teaspoons sugar |
dash ground cinnamon |
1 egg |
1 tablespoon 2% milk or heavy whipping cream |
Directions:
1. In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
2. In a small bowl, combine currants and rum; let stand for 20 minutes.
3. Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add the apples, tapioca, lemon juice, lemon peel, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes.
4. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling.
5. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Place remaining cranberries in spaces between lattice strips.
6. For glaze, in a small bowl, mix sugar and cinnamon; set aside. In another bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar mixture.
7. Bake on a lower oven rack at 400° for 25 minutes. Reduce oven temperature to 325°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly.
8. Cool on a wire rack for 30 minutes; serve warm. Yield: 8 servings.
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