Apple and Dried-Cherry Lattice Pie

Name: Apple and Dried-Cherry Lattice Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 118 milliliters cake flour; 59 milliliters (packed) dark brown sugar; 237 milliliters dried Bing cherries; 5 Granny Smith apples (about 1 3/4 pounds total), peeled, cored, cut into 1/4-inch-thick slices, slices cut crosswise into thirds; 1 Tbsp fresh lemon juice; 8 servings Powdered sugar; 1 teaspoons salt; 59 milliliters chilled solid vegetable shortening, cut into pieces; 3 Tbsps sugar; 3 Tbsps unsalted butter, melted; 1 teaspoons vanilla extract; 5 Tbsps cold whole milk

You can never have too many dessert recipes, so give Apple and Dried-Cherry Lattice Pie a try. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 359 calories, 4g of protein, and 12g of fat. If you have milk, cake flour, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Blend both flours, sugar, and salt in processor until just combined.

Ingredients you will need

Sugar

Salt

Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal.

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Shortening

Butter

Add milk. Using on/off turns, process until moist clumps form. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle. Wrap each in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled.)

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Dough

Milk

Wrap

Preheat oven to 375°F.

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Oven

Place apples on large rimmed baking sheet; toss with 3 tablespoons sugar, 2 tablespoons butter, and lemon juice. Roast until apples are tender, stirring occasionally, about 45 minutes.

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Lemon Juice

Apple

Butter

Sugar

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Baking Sheet

Transfer to large bowl. Stir in cherries, brown sugar, and vanilla. Cool completely.

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Brown Sugar

Cherries

Vanilla

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Bowl

Butter 9-inch glass pie dish.

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Butter

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Pie Form

Roll out dough disk on floured surface to 12-inch round.

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Dough

Roll

Transfer to pie dish; trim overhang to 1/2 inch. Spoon filling into crust.

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Crust

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Pie Form

Roll out dough rectangle on floured surface to 11x6-inch rectangle.

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Dough

Roll

Cut lengthwise into 8 strips. Arrange 4 strips across pie, spacing evenly.

Place remaining 4 strips across first 4 strips, forming lattice pattern. Fold dough overhang over ends of strips; crimp edge.

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Dough

Brush strips and edge with 1 tablespoon butter.

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Butter

Bake until pie is golden and filling is bubbling, covering edge with foil if browning too quickly, about 40 minutes. Cool 45 minutes. Dust pie with powdered sugar.

Ingredients you will need

Powdered Sugar