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Cranberry-Apple Lattice Pie

 Cranberry-Apple Lattice Pie
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. — Adri Barr Crocetti, Sherman Oaks, California
8 ServingsPrep: 40 min. + chilling Bake: 65 min. + cooling

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

Directions

  • In a small bowl, mix the flour, sugar and salt; cut in butter and

2 of 2

Cranberry-Apple Lattice Pie (continued)

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.