Cranberry-Apple Lattice Pie

Total Time

Prep: 40 min. + chilling Bake: 65 min. + cooling


8 servings

Updated: Aug. 03, 2023
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
Cranberry-Apple Lattice Pie Recipe photo by Taste of Home


  • 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
  • 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
  • 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 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 for 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.

Nutrition Facts

1 piece: 508 calories, 21g fat (9g saturated fat), 54mg cholesterol, 235mg sodium, 75g carbohydrate (38g sugars, 4g fiber), 6g protein.