Saturday, May 28, 2016
Apple and Cranberry Lattice Pie
A fluted lattice top is all you need to transform a bubbly, fruit-filled pie into a bakery-worthy treat. Its filling combines the best of the season with a mix of apples and fresh cranberries.
By Jennifer Bartoli and The Test Kitchen
Source: Canadian Living Magazine: October 2013
Prep time 45 minutes
Total time 3-1/2 hours
Portion size 8 servings
1 cup (250 mL) packed brown sugar
2 tsp (10 mL) cornstarch
2 tsp (10 mL) vanilla
Pinch each cinnamon, ground ginger and salt
3 firm cooking apples, (such as Golden Delicious) peeled, cored and chopped
1-1/2 cups (375 mL) fresh cranberries, coarsely chopped
1 Easy-roll Pie Pastry
1 egg yolk, beaten
1 tbsp (15 mL) coarse sugar
In large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon, ginger and salt; add apples and cranberries, tossing to coat. Set aside.
On lightly floured surface, roll out half of the pastry to generous 1/3-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape filling into pie shell, packing firmly.
Roll out remaining pastry to generous 1/8-inch (3 mm) thickness; using fluted pastry wheel, cut into 6 scalloped 2-inch (5 cm) wide strips. Weave strips, about 1 inch (2.5 cm) apart, over filling to form lattice top. Trim pastry, leaving 1/2-inch (1 cm) overhang. Brush some of the egg yolk on bottom pastry rim under each strip; press to seal. Fold both edges under and crimp.
Brush lattice with remaining egg yolk; sprinkle pie with coarse sugar. Bake on bottom rack in 425 F (220 C) oven for 20 minutes. Reduce heat to 350 F (180 C); bake until bottom is golden and filling is bubbly, 55 to 60 minutes. Let cool in pan on rack.
Nutritional Information per serving: about
cal 494 pro 6g total fat 25g sat. fat 12g
carb 63g dietary fibre 2g sugar 34g chol 85mg
sodium 216mg potassium 152mg
calcium 4 iron 15 vit A 12 vit C 5