Cranberry-Apple Lattice Pie
Two popular fall fruits bring out the best in each other, while rum works its own delicious magic.
SONJA BLOW SHERMAN OAKS, CA
PREP: 40 MIN. + CHILLING BAKE: 65 MIN. + COOLING MAKES: 8 SERVINGS
CRUST:
21/2 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
FILLING
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 lbs.), peeled and cut into 1/4-in. 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
1. In a small bowl, mix the flour, sugar and salt; cut in the 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.
2. In a small bowl, combine the currants and rum; let mixture stand for 20 minutes.
3. Place 3/4 cup cranberries and
1/4 cup sugar in a food processor; pulse until the cranberries are coarsely chopped. Transfer to a large bowl. Add apples, tapioca, lemon juice, lemon zest, cinnamon, remaining sugar and the currant mixture; toss to combine. Let stand for 15 minutes. Preheat oven to 400°.
4. On a lightly floured surface, roll half of 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. 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. For the 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. Bake on a lower oven rack for 25 minutes. Reduce temperature to 325°; bake until crust is golden brown and the filling is bubbly, 40-45 minutes longer.
8. Cool pie on a wire rack for 30 minutes; serve warm. 1 PIECE 508 cal., 21g fat (9g sat. fat), 54mg chol., 235mg sod., 75g carb. (38g sugars, 4g fiber), 6g pro.