Sweet apple and cranberry lattice pie

There’s something so comforting about tucking into a slice of homemade pie, and this apple and cranberry version is delightful. While the recipe provides instructions for making your own pastry, you can always take a shortcut and use ready-made shortcrust pastry instead, if you prefer.

The thing that really makes this pie special is the egg wash added right before you put it in the oven. With a blend of sugar, cinnamon, egg and milk, it creates the most delectable topping that is sure to impress.

Serves 8

Ingredients

PASTRY

• 2 1/2 cups plain flour
• 1 tbsp sugar
• 3/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup cold shortening
• 5-7 tbsp ice water

FILLING

• 1/2 cup dried currants or raisins
• 2 tbsp dark rum
• 1 cup cranberries, divided (fresh or frozen is fine)
• 3/4 cup sugar, divided
• 6 medium baking apples (we used Fuji variety), peeled and cut into 1/4-inch slices
• 2 tbsp quick-cooking tapioca
• 1 tsp lemon juice and zest
• 1/2 tsp ground cinnamon

EGG WASH

• 2 tsp sugar
• Pinch of ground cinnamon
• 1 large egg
• 1 tsp milk or heavy whipping cream

Method

1. For the pastry, mix flour, sugar and salt in a small bowl; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap. Refrigerate for 30 minutes or overnight.
2. For the filling, combine currants and rum in a small bowl and let stand for 20 minutes.
3. Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add apples, tapioca, lemon juice, lemon zest, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes.
4. On a lightly floured surface, roll one half of dough to a 1/8-inch-thick circle; transfer to a 9-inch-deep-dish pie plate. Trim pastry to 1/2 inch beyond rim of plate. Add filling.
5. Roll remaining dough to a 1/8-inch-thick circle; cut into 1/2-inch-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; if desired flute edge. Place remaining cranberries in spaces between lattice strips.
6. For the egg wash, mix sugar and cinnamon in a small bowl, then set aside. In another bowl, whisk egg and milk then brush over lattice top. Sprinkle with sugar mixture.
7. Bake on a lower oven rack at 200C for 25 minutes. Reduce oven temperature to 160C; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly.
8. Cool on a wire rack for 30 minutes before serving.