Directions (continued)

• 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.