Apple Cherry Lattice Pie Recipes

CHERRY-APPLE LATTICE PIE

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.

APPLE AND DRIED-CHERRY LATTICE PIE

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.

APPLE-BERRY LATTICE PIE

Steps:

• To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apples with the lemon juice. Add the sugar and toss to combine evenly.
• Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, 7 to 10 minutes. Add the blackberries and gently stir until they just start to break down, 1 to 2 minutes. Sprinkle the flour, cinnamon and nutmeg over the fruit and gently stir until the liquid thickens, about 1 minute. Transfer to a bowl to cool completely. (This filling can be made up to 2 days ahead and refrigerated.)
• Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Evenly layer the apple-berry filling in the pan.
• Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
• Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

APPLE AND DRIED-CHERRY LATTICE PIE

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.

TART CHERRY LATTICE PIE

Steps:

• Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil., Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.