Name: Cranberry-Apple Lattice Pie
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 2-1/2 cups 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 zest -; 1/2 teaspoon ground cinnamon -; Egg Wash: -; 2 teaspoons sugar -; Dash ground cinnamon -; 1 large egg -; 1 tablespoon 2% milk or heavy whipping cream -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry-Apple Lattice Pie

1. 2-1/2 cups all-purpose flour -

2. 1 tablespoon sugar -

3. 3/4 teaspoon salt -

4. 1/2 cup cold unsalted butter, cubed -

5. 1/3 cup cold shortening -

6. 5 to 7 tablespoons ice water -

7. Filling: -

8. 1/2 cup dried currants or raisins -

9. 2 tablespoons dark rum or water -

10. 1 cup fresh or frozen cranberries, divided -

11. 3/4 cup sugar, divided -

12. 6 medium baking apples, such as Fuji or Braeburn (about 2 pounds), peeled and cut into 1/4-inch slices -

13. 2 tablespoons quick-cooking tapioca -

14. 1 tablespoon lemon juice -

15. 2 teaspoons grated lemon zest -

16. 1/2 teaspoon ground cinnamon -

17. Egg Wash: -

18. 2 teaspoons sugar -

19. Dash ground cinnamon -

20. 1 large egg -

21. 1 tablespoon 2% milk or heavy whipping cream -

How to cook deliciously - Cranberry-Apple Lattice Pie

1. Stage

In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap. Refrigerate for 30 minutes or overnight.

2. Stage

In a small bowl, combine currants and rum; let stand for 20 minutes.

3. Stage

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 zest, cinnamon, remaining 1/2 cup sugar and currant mixture; toss to combine. Let stand for 15 minutes. Preheat oven to 400°.

4. Stage

On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling.

5. Stage

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 crust; if desired flute edge. Place remaining cranberries in spaces between lattice strips.

6. Stage

For egg wash, 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. Stage

Bake on a lower oven rack for 25 minutes. Reduce oven temperature to 325°; until crust is golden brown and filling is bubbly, 40-45 minutes longer.

8. Stage

Cool on a wire rack for 30 minutes; serve warm.