Apple And Dried Cherry Lattice Pie Recipes

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CHERRY-APPLE LATTICE PIE



Cherry-Apple Lattice Pie image

This recipe makes one of my family's favorite pies. It is served at many get-togethers and potlucks.-LeAnn Sager, Fairmont, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup dried cherries
1/4 cup unsweetened apple juice
2 tablespoons plus 1/2 cup sugar, divided
2-1/4 teaspoons ground cinnamon, divided
2 tablespoons cornstarch
6 cups thinly sliced peeled tart apples
1 teaspoon vanilla extract
1 package (15 ounces) refrigerated pie pastry
1 egg white

Steps:

  • In a small microwave-safe bowl, combine cherries and apple juice. Cover and microwave on high until heated through; set aside. , In a small bowl, combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; set aside for topping. In a large bowl, combine cornstarch with the remaining sugar and cinnamon. Stir in the apples, vanilla and reserved cherry mixture., Line a 9-in. deep-dish pie plate with bottom crust; trim pastry even with edge of plate. Add filling. With remaining pastry, make a lattice crust. Seal and flute edges. Beat egg white until foamy; brush over lattice top. Sprinkle with reserved cinnamon-sugar. , Cover edges loosely with foil. Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil. Bake 30-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 205mg sodium, Carbohydrate 61g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE-CHERRY LATTICE PIE



Apple-Cherry Lattice Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
3 tablespoons ice water
3 tablespoons cold vodka
3 pounds assorted apples (such as Cortland, Granny Smith and McIntosh)
Juice of 1 lemon
4 tablespoons unsalted butter
1 cup jarred cherries in syrup or whole cherry jam
1 tablespoon all-purpose flour
1/4 teaspoon pure almond or vanilla extract
Pinch of allspice
1 large egg, lightly beaten
Coarse sugar, for sprinkling

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



Apple and Dried Fruit Lattice Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 16

1/4 teaspoon ground allspice
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten
1 14-ounce box refrigerated pie dough
All-purpose flour, for dusting
2 pounds crisp apples (such as Granny Smith or Gala)
1/2 cup golden raisins
1 cup pitted dried plums
1 cup dried figs
1/2 cup dried cherries
1/3 cup sugar
1 tablespoon instant tapioca
2 teaspoons orange-flavored liqueur or apple brandy
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

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.

DRIED CHERRIES AND APPLE PIE



Dried Cherries and Apple Pie image

The tartness of the cherries is mellowed by the sweetness of apples.

Provided by MARBALET

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Yield 8

Number Of Ingredients 7

1 cup dried cherries
4 cups thinly sliced apples
1 cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon; mix well with fruit. Let stand 15 minutes.
  • Spread fruit mixture into pastry lined 9 inch pie pan. Dot with butter or margarine. Cover with top crust. Seal and flute the edges. Cut slits in the crust to allow steam to escape.
  • Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes, or until edge is golden brown and apples are tender.

Nutrition Facts : Calories 444 calories, Carbohydrate 70.2 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 247.2 mg, Sugar 40.1 g

APPLE AND DRIED-CHERRY LATTICE PIE



Apple and Dried-Cherry Lattice Pie image

Categories     Food Processor     Berry     Fruit     Dessert     Bake     Christmas     Apple     Cherry     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Crust
1 1/2 cups all purpose flour
1/2 cup cake flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 cup chilled solid vegetable shortening, cut into pieces
5 tablespoons cold whole milk
Filling
5 Granny Smith apples (about 1 3/4 pounds total), peeled, cored, cut into 1/4-inch-thick slices, slices cut crosswise into thirds
3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
1 cup dried Bing cherries
1/4 cup (packed) dark brown sugar
1/2 teaspoon vanilla extract
Powdered sugar

Steps:

  • For crust:
  • Blend both flours, sugar, and salt in processor until just combined. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. 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.)
  • For filling:
  • Preheat oven to 375°F. 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. Transfer to large bowl. Stir in cherries, brown sugar, and vanilla. Cool completely.
  • Butter 9-inch glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer to pie dish; trim overhang to 1/2 inch. Spoon filling into crust.
  • Roll out dough rectangle on floured surface to 11x6-inch rectangle. 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. Brush strips and edge with 1 tablespoon 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.

APPLE AND DRIED-CHERRY LATTICE PIE



Apple and Dried-Cherry Lattice Pie image

Categories     Dessert     Bake     Apple     Cherry     Fall     Gourmet

Number Of Ingredients 16

For filling
2 pounds Granny Smith, Braeburn, or other tart apples
1/3 cup granulated sugar
1/2 cup dried sour cherries, dried cranberries, or raisins
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 stick (1/4 cup) unsalted butter, softened
For pastry dough
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1 cup chilled vegetable shortening
4 to 6 tablespoons cold water
2 tablespoons milk
1 tablespoon sugar

Steps:

  • Make filling:
  • Peel, halve, and core apples and cut into 1/4-inch slices. In a large bowl toss apples with granulated sugar, dried cherries, dried cranberries, or raisins, lemon juice, cinnamon, and 2 tablespoons flour. In a small bowl mix together with fingertips brown sugar, butter, and remaining 2 tablespoons flour.
  • Make pastry dough:
  • In a large bowl stir together flour and salt. With a pastry blender or fingertips blend in shortening, blending until mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop the gluten in flour and make dough easier to work with. Scrape dough together to form a ball and halve, flattening halves to 1-inch-thick disks. Wrap 1 disk in plastic wrap and reserve. Roll other disk into an 11-inch round and fit into a 9-inch pie plate (1-quart capacity), leaving 3/4-inch overhang. Spoon apple mixture into pastry and top with brown sugar mixture. Cover filling loosely with plastic wrap.
  • Preheat oven to 350°F.
  • Halve reserved dough. On a lightly floured surface roll 1 half into a very thin 11-inch round and with a fluted pastry wheel cut round into 1 3/4-inch-wide strips. Repeat procedure with remaining dough.
  • Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate. Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively. Brush lattice top with milk and sprinkle with sugar.
  • Put sheet of foil on lower rack of oven. Bake pie in middle of oven 1 hour and 15 minutes, or until top is golden and filling is bubbling. Cool pie on rack and serve warm or at room temperature.

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