How To Make Apple and Cranberry Lattice Pie At Home?

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  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

SERVES 8
  • Grated rind of 1 orange
  • 45ml/3 tablespoon fresh orange juice
  • 2 large, tart cooking apples
  • 175g/6oz/1½ cups cranberries
  • 65g/2½oz/½ cup raisins
  • 25g/1oz/2 tablespoon walnuts, chopped
  • 215g/7½oz/generous 1 cup caster (superfine) sugar
  • 115g/4oz/½ cup soft dark brown sugar
  • 30ml/2 tablespoon plain (all-purpose) flour
FOR THE CRUST
  • 275g/10oz/2½ cups plain flour
  • 2.5ml/½ tsp salt
  • 75g/3oz/6 tablespoon cold butter, cut into pieces
  • 75g/3 oz/½ cup cold white vegetable fat (shortening), cut into pieces
  • 60-120ml/2-4fl oz/¼-½ cup iced water.

STEPS:

  1. For the crust, sift the flour and salt into a bowl. Add the butter and fat and rub in with your fingertips until the mixture resembles coarse breadcrumbs. With a fork, stir in just enough water to bind the dough. Gather into two equal balls, wrap in clear film (plastic wrap), and chill for at least 20 minutes.
  2. Put the orange rind and juice into a mixing bowl. Peel and core the apples and grate into the bowl. Stir in the cranberries, raisins, walnuts, all except 15g/½oz/1 tablespoon of the caster sugar, the brown sugar and flour.
  3. Place a baking sheet in the oven and preheat to 200°C/400°F/Gas 6.
  4. On a lightly floured surface, roll out one ball of dough to about 3mm/⅛in thick. Transfer to a 23cm/9in pie plate and trim. Spoon the cranberry and apple mixture into the pastry case (pie shell).
  5. Roll out the remaining dough to a circle about 28cm/11in in diameter. With a serrated pastry wheel, cut the dough into ten strips, 2cm/¾in wide. Place five strips horizontally across the top of the tart at 2.5cm/1in intervals. Weave in five vertical strips and trim. Sprinkle the top with the remaining sugar.
  6. Bake the pie for 20 minutes. Reduce the heat to 180°C/350°F/ Gas 4 and bake for about 15 minutes more, until the crust is golden and the filling is bubbling.

VARIATION 

For a Nectarine and Apricot Tart with Almond Cream, replace the peaches with nectarines, prepared and arranged the same way. Peel and chop three fresh apricots. Fill the spaces between the fanned-out nectarines with 15ml/1 tablespoon of chopped apricots. Bake as above.

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