Cranberry-Apple Lattice Pie
“Two favourite fall fruits bring out the best in each other—and rum works its own mellow magic. Few people pass up a piece of this pie.” —Adri Barr Crocetti, Sherman Oaks, California
Taste of Home
|Servings||Prep Time||Cook Time|
|8servings||40minutes + chilling||65minutes + cooling|
|8servings||40minutes + chilling|
|65minutes + cooling|
- 2-1/2 cups all-purpose flour
- 1 tbsp sugar
- 3/4 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1/3 cup cold shortening
- 5 to 7 tbsp ice water
- 1/2 cup dried currants or raisins
- 2 tbsp 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 tbsp quick-cooking tapioca
- 1 tbsp lemon juice
- 2 tsp grated lemon zest
- 1/2 tsp ground cinnamon
- Egg wash:
- 2 tsp sugar
- Dash ground cinnamon
- 1 large egg
- 1 tbsp 2% milk or heavy whipping cream
- 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. Refrigerate for 30 minutes or overnight.
- In a small bowl, combine currants and rum; let stand for 20 minutes.
- 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 sugar and currant mixture; toss to combine. Let stand for 15 minutes. Preheat oven to 400°.
- 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.
- 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.
- 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.
- Bake on a lower oven rack, 25 minutes. Reduce oven temperature to 325°; until crust is golden brown and filling is bubbly, 40-45 minutes longer.
- Cool on a wire rack for 30 minutes; serve warm.
1 piece: 508 calories, 21g fat (9g saturated fat), 54mg cholesterol, 235mg sodium, 75g carbohydrate (38g sugars, 4g fibre), 6g protein.