Cranberry-Apple Lattice Pie

Desserts

Two favorite fall fruits bring out the best in each other — and rum works its own mellow magic. Few people pass up a piece of this pie.

Average Rating: 5

TOTAL TIME: Prep: 40 min. + chilling Bake: 65 min. + cooling
YIELD: 8 servings.

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 zest
1/2 teaspoon ground cinnamon
EGG WASH:
2 teaspoons sugar
Dash ground cinnamon
1 large egg
1 tablespoon 2% milk or heavy whipping cream

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. Refrigerate for 30 minutes or overnight.
2. In a small bowl, combine currants and rum; let stand for 20 minutes.
3. 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 zest, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes.
4. 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.
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 pastry; if desired flute edge. Place remaining cranberries in spaces between lattice strips.
6. For 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 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.
8. Cool on a wire rack for 30 minutes; serve warm.