Cranberry Apple Lattice Pie 10.000

Jennifer Chase for The Washington Post

Nov 16, 2016

The pie takes on a lovely blush and slightly tart flavor, thanks to a red-wine-and-cranberry compote. Pre-baking the apples makes for a filling that won't be runny with juices.

We tested this recipe with both a 9- and 9 1/2-inch Pyrex pie plate, preferably deep-dish. Both worked, but the 9 1/2-inch held the filling in a more even layer. If you use the larger plate, roll your dough rounds an extra inch or so.

You may have a little extra filling left over. Spoon it over yogurt, ice cream or oatmeal.

Make Ahead: The wrapped disks of dough need to be refrigerated for 1 hour. The rolled-out pie bottom pie dough needs to be frozen (in a pie plate) for at least 1 hour and up to 2 weeks. The lattice strips of dough need to be refrigerated (flat) for at least 1 hour, and up to a few days. Let the lattice strips sit at room temperature for 10 minutes before assembling the pie; they need to be pliable enough to work with. The filling can be refrigerated a few days in advance as well. The baked pie can be covered and stored at room temperature 1 day in advance.

Where to Buy: Instant ClearJel is available through online retailers, including Amazon, King Arthur Flour and Nuts.com.


Servings:
10 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-12 servings; makes one 9- or 9 1/2-inch pie

Ingredients
  • For the crust
  • 2 cups (10 ounces) flour
  • 1/2 teaspoon sugar
  • 1 teaspoon kosher salt
  • 3/4 cup plus 2 tablespoons (7 ounces; 1 3/4 sticks) unsalted butter, very cold and cut into 1/4-inch cubes, and more as needed for the foil
  • 1/4 cup plus 2 tablespoons ice water, or more as needed (up to 1/2 cup)
  • 1/4 teaspoon apple cider vinegar
  • For the filling
  • 4 pounds Granny Smith apples or other baking apples, peeled, cored and sliced into 1/8-inch-thick slices
  • 2 1/2 cups (8 3/4 ounces) fresh or frozen cranberries
  • 1 cup dry red wine
  • 1 cup (7 ounces) sugar, plus 3/4 cup plus 2 tablespoons (about 6 ounces)
  • 2 tablespoons Instant ClearJel (see headnote)
  • 1 1/2 teaspoons ground cinnamon
  • Pinch kosher salt
  • For assembly
  • 1 large egg beaten with 1 teaspoon water, for the egg wash
  • 1 tablespoon sugar, for sprinkling

Directions

For the crust: Combine the flour, sugar and salt in a mixing bowl. Use your fingers or a pastry cutter to quickly work the butter into the flour mixture, reducing it to lumps no larger than pea-size. Lightly flour a work surface.

Remove the ice from the water; combine the water and vinegar in a medium bowl. Use a spatula or wooden spoon to gradually work the wet ingredients to the flour mixture, adding only enough for a dough to come together with no dry spots (you may need more or less than that amount of water-vinegar).

Turn the dough out onto the work surface; divide in half and shape it into two equal disks. Wrap each one in plastic wrap and chill for 1 hour.

Roll out one disk on the work surface into a 12-inch round and fit it in the 9 1/2-inch glass pie plate, folding or crimping edges as you like. Use the tines of a fork to gently poke holes all over the bottom of the crust (this will prevent it from rising when you par-bake it). Use a little butter to grease one side of a piece of aluminum foil and press that over the crust. Freeze for at least 1 hour (and up to 2 weeks).

Line a large baking sheet with parchment paper. Roll the remaining disk of dough into a 12-inch round on it, then cut into 1-inch-wide strips. Separate them a little, cover and refrigerate for 1 hour (and up to a few days).

For the filling: Preheat the oven to 350 degrees. Line two baking sheets with aluminum foil.

Divide the sliced apples between the two baking sheets, then cover each portion of apples with foil. Bake until softened, 20 to 25 minutes. Uncover and let cool.

Meanwhile, combine the cranberries, wine and 1 cup of the sugar in a medium saucepan over medium heat; cook, stirring occasionally, until the cranberries have popped and the sauce thickens, 20 to 25 minutes. Let cool.

Stir together the 3/4 cup plus 2 tablespoons of sugar, the Instant ClearJel, cinnamon and kosher salt in a mixing bowl. Add the baked apples, then the cranberry mixture, stirring to incorporate.

When ready to assemble, preheat the oven to 400 degrees.

Transfer the baking sheet with the chilled lattice strips to the counter so they soften enough to be pliable. (Aim for about 10 minutes before you're ready to use them.)

Place the bottom pie dough (still covered with the foil) on a baking sheet and fill it with pie weights, dried rice or dried beans. Bake (middle rack) for 20 minutes, then remove the pie weights and foil; bake for 5 to 7 minutes, or until the pie shell is lightly browned and starting to look dry.

Lightly brush the bottom of the hot crust with the egg wash. The hot crust will cook the egg wash slightly, sealing the crust. Let it sit for a few minutes, then add the cranberry-apple filling. Top with the lattice strips in a crosshatch pattern (or any pattern you like). Trim off excess pieces, and use a little egg wash to adhere the strips on top to the bottom crust. Brush the rest of the lattice with egg wash and sprinkle with sugar. Bake for 30 to 35 minutes, until the lattice is nicely browned all over and the filling is bubbling a bit.

Let the pie cool completely and serve, or cover and keep at room temperature for up to 1 day.

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Recipe Source

Adapted from Jenna Huntsberger, founder of Whisked! bakery in the District.

Tested by Becky Krystal.

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Email questions to the Food Section at food@washpost.com.