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Christmas: Cran-Apple and Pecan Lattice Pie

Source of Recipe

From "Festive Holiday Recipes" by Addie Gundry


Recipe Introduction

"This is the ultimate end-of-the-year pie, packed with all of the flavors of the season from cranberries to apples to pecans. The decorative lattice crust is as fun to make as it is pretty to look at."

List of Ingredients

◦  Pie dough for 1 double-crust 9-inch pie (store-bought or homemade)
◦  1⅓ pounds apples, peeled, cored, and sliced (4 cups)
◦  2 cups cranberries
◦  ¾ cup granulated sugar
◦  1 Tbsp cornstarch
◦  1 tsp ground cinnamon
◦  2 Tbsp unsalted butter, cut into small pieces


Recipe

Preheat the oven to 400° F.
Roll out the bottom crust and place it in a 9-inch pie plate; add the apples. Spread the cranberries over the apples and top with the pecans. In a small bowl, whisk together the sugar, cornstarch, and cinnamon and sprinkle the mixture over the fruit and nuts. Distribute the butter pieces over the pie filling.

Roll out the top crust to a 10-by-12-inch rectangle and cut lengthwise into 18 long, narrow strips. Arrange the strips over the filling, seven horizontally and seven vertically in a lattice pattern. Arrange the four remaining strips around the edges of the pie plate. Tuck the ends under the edge of the bottom crust and then crimp the crusts together.

Bake until the pie is browned and the fruit filling is bubbling, 45 minutes to 1 hour. Let cool for 5 minutes on a wire rack before slicing and serving.


Serves 6 to 8