LATTICE TOPPED CRANBERRY APPLE PIE
2 cups unbleached flour
1/4 teaspoon salt
2 tablespoons sugar
5-1/2 tablespoons cold, unsalted butter (1/3 cup)
4 tablespoons shortening
5 tablespoons cold water
1 cup sugar
1/2 cup water
2 cups fresh cranberries, picked over
grated zest of 1 lemon
1/3 cup dried cranberries
1/2 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly-grated nutmeg
6 large tart apples (Cortland, McIntosh, Granny Smith)
milk and sugar
Mix flour with salt and sugar. Cut up the cold butter and work it into the flour until the mixture is mealy. Cut in the shortening maintaining a coarse texture. Sprinkle on the water and mix until the loose pieces come together into a rough ball of dough. Use a smearing movement to redistribute any unmixed fats. Dust the dough lightly with flour, wrap in plastic, and refrigerate for 30 minutes.
Combine the water and sugar in a non-reactive saucepan. Bring water to a simmer stirring to dissolve the sugar. Add the cranberries to the simmering liquid, cover and cook slowly for 5 minutes. Uncover the pot and turn up the heat, cooking and stirring frequently until the sauce thickens. Off the heat stir in the lemon zest and dried cranberries. Allow to cool completely.
Stir together the sugar, flour and spices in a large mixing bowl. Peel, quarter, core and slice the apples before mixing and coating them completely with the dry ingredients. Hold for assembly.
Preheat the oven to 400 degrees.
Divide the dough in half, one piece slightly larger than the other. Roll out larger piece into a circle 1" wider than the rim of the pan. Fold over the dough and lift it into the pie pan molding it to fit into the corner and up the sides by pushing dough from the edge rather than stretching dough from the center.
Smooth the cooled cranberry mixture over the bottom of the crust. Spoon the apples over this layer.
Roll out the remaining piece of dough into a long rectangle. Use a ruler to cut long even 1/2" strips. Weave these strips into a lattice pattern over the pie filling. Roll the extra dough at the edges over the ends of the strips. Seal by either crimping or fluting.
Brush the lattice and edges of the crust with milk and dust with sugar. Bake for 45 minutes or until the top is browned and juices are bubbling.
Cool on a rack. Serve warm or at room temperature.
Yield: 8 servings