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Cran-Apple Pie

Our home economists capture the flavor of fall in this pretty lattice fruit pie.

6-8 ServingsPrep: 40 min. Bake: 35 min. + cooling

Ingredients

5 cups thinly sliced peeled tart apples
3/4 cup plus 2 tablespoons apple juice, divided
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch plus 2 teaspoons cornstarch
2 cups fresh cranberries
PASTRY:
2-3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup plus 2 tablespoons shortening
8 to 9 tablespoons cold water
1 egg, lightly beaten
Additional sugar

Directions

In a large saucepan, combine the apples, 3/4 cup apple juice, sugar,
cinnamon, salt and nutmeg; bring to a boil over medium heat,
stirring occasionally. Combine cornstarch and remaining juice until
smooth; add to saucepan. Return to a boil, stirring constantly. Cook
and stir for 1 minute or until thickened. Remove from the heat; cool
to room temperature. Stir in cranberries.
In a large bowl, combine flour and salt; cut in shortening until
crumbly. Gradually add cold water; tossing with a fork until dough

2 of 2

Cran-Apple Pie (continued)

Directions (continued)

forms a ball. Divide dough in half. Roll out one portion to fit a
9-in. pie plate. Transfer to pie plate. Trim pastry to 1 in. beyond
edge of plate.
Pour fruit filling into crust. Divide the remaining dough in half.
Roll out one portion; cut into six 1/2-in.-wide strips. Place three
strips over filling in each direction, forming a lattice crust; trim
edges of strips.
For decorative cutouts, roll out remaining dough and cut out with a
1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly
score cutouts to resemble veins on leaves. Lightly brush lattice and
edge of crust with egg.
Overlap cutouts on the lattice and along edge of pie. Brush cutouts
with egg; sprinkle lightly with sugar.
Cover edges loosely with foil coated with cooking spray. Bake at
400° for 20 minutes. Remove foil; bake 15-20 minutes longer or
until crust is golden brown and filling is bubbly. Cool on a wire
rack. Yield: 6-8 servings.

Nutrition Facts: 1 piece (calculated without additional sugar) equals 505 calories, 22 g fat (6 g saturated fat), 27 mg cholesterol, 305 mg sodium, 71 g carbohydrate, 4 g fiber, 5 g protein.