« Back to recipes

Lattice Topped Apple-Cranberry Pie - RUNNER UP 


Pie Crust (makes enough for a 12 inch diameter dou

  • 4 cups All-purpose flour
  • 2 teapsoons Salt
  • 2 cups Butter flavored shortening (Crisco)
  • 7 tablespoons Cold Water

Apple-Cranberry Filling

  • 1 1/2 cups Dried cranberries
  • 1 1/2 cups Boiling water
  • 4 tablespoons Lemon juice
  • 6 pounds Empire apples (cored, peeled and thinly sliced)
  • 1 cup Light brown sugar
  • 1/4 cup Dark brown sugar
  • 1 cup Granulated sugar
  • 1/2 cup All-purpose flour
  • 4 teaspoons Vietnamese cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1/4 cup Tapioca
  • 1/2 teaspoon Salt
  • 2 teaspoons Pure vanilla extract
  • 8 tablespoons Heavy cream
  • 8 tablespoons Salted butter
  • Large egg, beaten
  • 1 tablespoon Water
  • Additional granulated sugar for sprinkling

Temperature: 350 ° F


Preheat oven to 450 degrees F. Pie Crust: In a large bowl mix together flour and salt. Cut in shortening with a pastry blender or two knives until mixture resembles coarse corn meal or shortening is approximately pea size. Mix in cold water until soft dough forms. Transfer dough onto a liberally floured pastry board. Form dough into two equally sized disks. Rollout one disk and place into pie plate to form bottom crust. Set aside remaining disk until filling is prepared. Filling: Place dried cranberries into a small bowl and pour boiling water over them and let soak until plump. Pour lemon juice in a large bowl. Mix in sliced apples. In another bowl mix together light, dark, and granulated sugars. Add flour, cinnamon, nutmeg, cloves, salt, and tapioca and stir. Pour mixture over apples and gently mix until apples are evenly coated with dry ingredients. Gently mix in vanilla, heavy cream and drained cranberries. In a large skillet melt butter. Add apples and cook approximately 8 minutes until juices have thickened and apples have slightly softened (you may have to split the apple mixture and cook in two pans since amount of apples used is quite large). Let mixture cool and pour into bottom crust. Roll out remaining pie crust disk and cut into 1 inch strips. Place strips on top of apple-cranberry filling and weave into lattice pattern. Roll under edges of top and bottom crusts together to seal pie. Place entire pie in freezer for 2 hours until crust is firm to the touch. In a small bowl mix together beaten egg and water to form egg wash. Brush top crust with egg wash and sprinkle with sugar. Place in 450 degree F oven for 15 minutes. Reduce oven temperature to 350 degrees F and bake for 45 minutes or until juices are bubbling and crust is golden. Let cool and enjoy.

« Back to recipes