Apple And Dried Cherry Lattice Pie Recipes

APPLE-CHERRY LATTICE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
• Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
• Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
• Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
• Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.

APPLE AND DRIED FRUIT LATTICE PIE

Steps:

• Preheat the oven to 350 degrees F. Roll out 1 piece of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; chill until ready to use.
• Make the filling: Peel and chop the apples. Pulse the apples, raisins, and dried plums, figs and cherries in a food processor until chunky. Transfer to a large bowl and toss with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt and allspice. Spoon into the crust and dot with the butter.
• Roll out the second piece of dough into a 12-inch round on a lightly floured surface. Cut into 1/2-inch-wide strips with a knife. Arrange half of the strips in parallel rows over the filling, about 1/2 inch apart. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under, to form a lattice. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush the lattice crust with the beaten egg.
• Put the pie on a rimmed baking sheet and transfer to the oven; bake until the crust is golden and the filling is bubbly, about 1 hour. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.