Apple-plum lattice pie

Buttery, flaky and brimming with juicy-sweet harvest fruit, this easier-than-it-looks pie is sure to be a hit any way you slice it!

Deep-Dish Apple-Plum Lattice Pie

ACTIVE TIME: 30 min. TOTAL TIME: 31⁄2 hrs. SERVES: 12

3 sticks butter

4 cups all-purpose flour, divided 3 eggs, divided

1 cup sugar, divided

4 Granny Smith apples, peeled

and sliced

4 plums, sliced

1 lemon, zested and juiced

1 tsp. cinnamon 1⁄2 tsp. nutmeg 1⁄4 tsp. ground cloves

1 Heat oven to 350°F. In food processor, pulse butter with 31⁄2 cups flour until crumbly. Add 2 eggs and 1⁄2 cup sugar; pulse until dough ball forms. Remove 2⁄3 of dough and pat into a disk; repeat with remaining 1⁄3 dough. Wrap each disk in plastic wrap; refrigerate at least 1 hr.

2 On generously f loured surface, roll out larger dough disk to a 10" circle. Transfer to parchment-lined 9" deepdish pie pan. Press dough to evenly cover bottom and sides of pan. Roll out second disk of dough to 9" x 11" rectangle. Cut into 11 even strips. Set aside.

3 In bowl, toss Granny Smith apples, plums, remaining flour and sugar, 1 Tbs. lemon juice, 1 tsp. lemon zest, cinnamon, nutmeg and cloves. Pour fruit mixture over crust. Weave strips of dough over filling to form lattice pattern. Trim edges. In bowl, whisk remaining egg; brush onto dough. Bake pie 55 min., covering with foil if crust becomes too golden brown. Let cool 1 hr. before slicing. Serve warm or at room temp.