Cranberry-Apple Lattice Pie

Directions

1. In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice 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 1/2 cup sugar and currant mixture; toss to combine. Let stand for 15 minutes. Preheat oven to 400°.
4. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust 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 crust; 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, 25 minutes. Reduce oven temperature to 325°; until crust is golden brown and filling is bubbly, 40-45 minutes longer.
8. Cool on a wire rack for 30 minutes; serve warm.