Apple And Dried Cherry Lattice Pie Recipe



  1. 2 lb Granny Smith, Braeburn, or possibly tart apples
  2. 1/3 c. Granulated sugar
  3. 1/2 c. Dry sour cherries, dry cranberries, or possibly raisins
  4. 2 Tbsp. Fresh lemon juice
  5. 1/2 tsp Cinnamon
  6. 1/4 c. All-purpose flour
  7. 3/4 c. Firmly packed brown sugar
  8. 1/2 stk unsalted butter, softened (1/4 c.)
  9. 2 1/2 c. All-purpose flour
  10. 1 1/4 tsp Salt
  11. 1 c. Chilled vegetable shortening
  12. 4 Tbsp. Cool water, up to 6
  13. 2 Tbsp. Lowfat milk
  14. 1 Tbsp. Sugar


  1. Make filling:Peel, halve, and core apples and cut into 1/4-inch slices.
  2. In a large bowl toss apples with granulated sugar, dry cherries, dry cranberries, or possibly raisins, lemon juice, cinnamon, and 2 Tbsp.
  3. flour.
  4. In a small bowl mix together with fingertips brown sugar, butter, and remaining 2 Tbsp.
  5. flour.
  6. Make pastry dough:In a large bowl stir together flour and salt.
  7. With a pastry blender or possibly fingertips blend in shortening, blending till mix resembles coarse meal.
  8. Add in cool water, 1 Tbsp.
  9. at a time, tossing to incorporate till mix forms a dough.
  10. On a work surface smear dough in several forward motions with heel of hand to develop the gluten in flour and make dough easier to work with.
  11. Scrape dough together to create a ball and halve, flattening halves to 1-inch-thick disks.
  12. Wrap 1 disk in plastic wrap and reserve.
  13. Roll other disk into an 11-inch round and fit into a 9-inch pie plate (1-qt capacity), leaving 3/4-inch overhang.
  14. Spoon apple mix into pastry and top with brown sugar mix.
  15. Cover filling loosely with plastic wrap.
  16. Preheat oven to 350F.
  17. Halve reserved dough.
  18. On a lightly floured surface roll 1 half into a very thin 11-inch round and with a fluted pastry wheel cut round into 1 3/4-inch-wide strips.
  19. Repeat procedure with remaining dough.
  20. Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate.
  21. Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively.
  22. Brush lattice top with lowfat milk and sprinkle with sugar.
  23. Put sheet of foil on lower rack of oven.
  24. Bake pie in middle of oven 1 hour and 15 min, or possibly till top is golden brown and filling is bubbling.
  25. Cold pie on rack and serve hot or possibly at room temperature.