Cranberry-Apple Lattice Pie

In a small bowl, mix the flour, sugar and salt; 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 in plastic wrap. Refrigerate for 30 minutes or overnight.

In a small bowl, combine currants and rum; let stand for 20 minutes.

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 the apples, tapioca, lemon juice, lemon peel, cinnamon, remaining sugar and currant mixture; toss to combine.

Let stand for 15 minutes.

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate.

Add filling.

Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.

Place remaining cranberries in spaces between lattice strips.

For glaze, in a small bowl, mix sugar and cinnamon; set aside. In another bowl, whisk egg and milk; brush over lattice top.

Sprinkle with sugar mixture.

Bake on a lower oven rack at 400° for 25 minutes. Reduce oven temperature to 325°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly.

Cool on a wire rack for 30 minutes; serve warm.