Cranberry-Apple Lattice Pie

By ldelmas

Prep: 40 min. + chilling Bake: 1 hour 5 min. + coolingYield: 8 Servings40 65

Ingredients

• 2-1/2 cups all-purpose flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup cold shortening
• 5 to 7 tablespoons ice water
• FILLING:•1/2 cup dried currants or raisins
• 2 tablespoons 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 tablespoons quick-cooking tapioca
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• 1/2 teaspoon ground cinnamon
• GLAZE:•2 teaspoons sugar
• Dash ground cinnamon
• 1 egg
• 1 tablespoon 2% milk or heavy whipping cream

Preparation

Step 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.
•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.
•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. Yield: 8 servings