Cranberry-Apple Lattice Pie

Continuing my love/hate relationship with "easy" cooking magazines, I found this recipe in my current Taste of Home magazine and thought I'd share.  After our Apple-Picking trip over the weekend, I was anxious to make our obligatory pie, but wanted to try something a little different than normal.  This was a nice way to spruce-up a apple selection that just might not be as tart as you'd wish.  It also allowed me to sneak more rum into my baking (Though to be honest, I couldn't tell anything special about the raisins after baking.  Maybe more rum next time?).  ;-)

Here's the recipe - it's pretty easy... easier still if you take the refrigerated-crust route:

I also doubled the cinnamon and added 1/2 tsp of nutmeg. 

Homemade deliciousness can be yours!

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 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.

Originally published as Cranberry-Apple Lattice Pie in Taste of Home October/November 2012, p28