Hands-on time: 55 min­utes To­tal time: 2¼ hours Makes: 24 serv­ings

Canadian Living Comfort Food - - Home-style Desserts -

Mak­ing a pie in a large jelly roll pan means you can eas­ily serve a crowd. Plus, a slab is so much sim­pler to trans­port and slice. Talk about a win-win!

5 cups all-pur­pose flour

1¾ tsp salt

1 cup cold un­salted but­ter, cubed

1 cup cold lard or veg­etable short­en­ing,


½ cup ice wa­ter (ap­prox)

6 tbsp sour cream

2 eggs

2 cups packed brown sugar

4 tsp corn­starch

4 tsp vanilla

¼ tsp cin­na­mon

6 firm cook­ing ap­ples (such

as Gala or Golden De­li­cious), peeled,

cored and chopped (about 8 cups)

3 cups frozen cran­ber­ries

1 tbsp grated fresh gin­ger

2 egg yolks, lightly beaten

1 tbsp coarse sugar

In bowl, whisk flour with 1½ tsp of the salt. Us­ing pas­try blender or 2 knives, cut in but­ter and lard un­til mix­ture re­sem­bles coarse crumbs with a few larger pieces.

Whisk to­gether ice wa­ter, sour cream and eggs. Driz­zle over flour mix­ture; toss with fork to form ragged dough, adding up to 1 tbsp more ice wa­ter if nec­es­sary.

Form two-thirds of the dough into disc; form re­main­ing dough into sep­a­rate disc. Wrap each in plas­tic wrap; re­frig­er­ate un­til chilled, about 30 min­utes. (Make-ahead: Re­frig­er­ate for up to 3 days or freeze for up to 1 month.)

Mean­while, in large bowl, stir to­gether brown sugar, corn­starch, vanilla, cin­na­mon and re­main­ing salt. Add ap­ples, cran­ber­ries and gin­ger; toss to coat. Set aside.

On lightly floured work sur­face, roll out larger pas­try disc to ⅛-inch thick­ness to fit 17- x 13-inch jelly roll pan with 1-inch high sides. Fold in half length­wise; fold again. Trans­fer to jelly roll pan; un­fold dough, pinch­ing to­gether any tears. Ar­range in pan; trim to fit, leav­ing ½-inch over­hang and re­serv­ing scraps.

Scrape ap­ple mix­ture into crust, spread­ing to edges.

Rollto ⅛-in­chout re­main­ing thick­ness; pas­trycut into disc 1½-in­c­hand scraps wide strips. Weave strips, about 2 inches apart, over fill­ing to form lat­tice top, pinch­ing to­gether any tears or short strips. Trim ends, leav­ing ½-inch over­hang. Lightly brush some of the egg yolks onto bot­tom pas­try rim un­der each strip; press to seal. Fold both edges un­der. Brush lat­tice with re­main­ing egg yolks; sprin­kle with coarse sugar.

Bake on bot­tom rack of 425°F oven for 10 min­utes. Re­duce heat to 350°F and bake un­til fill­ing is bub­bling and crust is golden, about 40 min­utes. Let cool com­pletely in pan.

PER SERV­ING: about 331 cal, 4 g pro, 16 g to­tal fat (8 g sat. fat), 43 g carb (2 g di­etary fi­bre, 23 g sugar), 56 mg chol, 167 mg sodium, 112 mg potas­sium. % RD I: 3% cal­cium, 10% iron, 8% vit A, 3% vit C, 18% fo­late.


Don’t own a jelly roll pan? Look for one along­side bak­ing sheets in the kitchen sec­tion of ma­jor re­tail­ers and depart­ment stores.

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