cranberry-apple lattice pie

Name: Cranberry-Apple Lattice Pie
Prep time: 40 min
Cook time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 cup(s) all-purpose flour; 1 tablespoon(s) sugar; 3/4 teaspoon(s) salt; 1/2 cup(s) cold unsalted butter, cubed; 1/3 cup(s) cold shortening; 5-7 tablespoon(s) ice water; FOR THE FILLING; 1/2 cup(s) dried currants or raisins; 2 tablespoon(s) dark rum or water; 1 cup(s) fresh or frozen cranberries, divided; 3/4 cup(s) sugar, divided; 6 medium baking apples, such as fuji or braeburn (about 2 pounds), peeled and cut into 1/4-inch slices; 2 tablespoon(s) quick-cooking tapioca; 1 tablespoon(s) lemon juice; 2 teaspoon(s) grated lemon peel; 1/2 teaspoon(s) ground cinnamon; FOR THE GLAZE; 2 teaspoon(s) sugar; dash(es) ground cinnamon; 1 - egg; 1 tablespoon(s) 2% milk or heavy whipping cream

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 40 Min

cook time 1 Hr 5 Min

method Bake

Ingredients For cranberry-apple lattice pie

2 1/2 c

all-purpose flour
1 Tbsp

sugar
3/4 tsp

salt
1/2 c

cold unsalted butter, cubed
1/3 c

cold shortening
5-7 Tbsp

ice water
FOR THE FILLING
1/2 c

dried currants or raisins
2 Tbsp

dark rum or water
1 c

fresh or frozen cranberries, divided
3/4 c

sugar, divided
6 md

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 peel
1/2 tsp

ground cinnamon
FOR THE GLAZE
2 tsp

sugar
dash

ground cinnamon
1

egg
1 Tbsp

2% milk or heavy whipping cream

How To Make cranberry-apple lattice pie

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

2
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. 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. 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.
3
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. 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. Cool on a wire rack for 30 minutes; serve warm.
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