Recipes

Lattice-Topped Cran-Apple Pie

:45 min

:2 hr 45 min

Serves 8

6 cups peeled, thickly sliced Golden Delicious or Granny Smith apples (or a mixture, about 4 large)

1 tbsp lemon juice

1 cup fresh cranberries

3/4 cup granulated sugar

1/4 cup Longo’s Organic All-Purpose Flour

2 tsp Longo’s Ground Cinnamon

Pinch salt

1 Longo’s Enriched Coop Large White Egg (optional)

1 tbsp coarse sugar (optional)

Food Processor Pie Pastry

2 cups Longo's Organic All-Purpose Flour

1 cup cake and pastry flour

1 tsp salt

1 tsp granulated sugar

1/2 cup cold Longo’s Unsalted Butter, cubed

1/2 cup cold lard or shortening, cubed

1 cold Longo’s Enriched Coop Large White Egg

1 tsp vinegar

Ice water

Food Processor Pie Pastry

•Combine both flours, salt and sugar in food processor. Pulse to combine. Add butter and lard; pulse on and off 7 or 8 times until the mixture has a coarse crumb consistency with some larger pea-sized bits of butter and lard.
•Whisk together egg and vinegar in liquid measuring cup. Add enough ice water to measure 2/3 cup. Drizzle over flour mixture. Pulse 4 or 5 times until mixture comes together; do not let it form a ball. Turn out onto work surface. Knead once or twice and form into a ball. If making 2 galettes or 2 single crust pies, divide ball in half, wrap individually in plastic wrap and press into 2 disks; if making 1 double crust or lattice-topped pie, divide into two-thirds and one-third.
•Refrigerate for 1 hour before rolling according to recipe. (Make-ahead - Refrigerate for up to 24 hours or place wrapped disks in plastic freezer bag and freeze for up to 3 months.)

Tips for the Perfect Pastry

•Anything smaller than a full-sized food processor cannot handle this volume of ingredients. If you do not have one that large, make the pastry by hand in a large bowl, cutting the fats in with a pastry cutter and tossing the liquid in with a fork; be careful not to overwork.
•To make ice water, fill a 2-cup liquid measure with ice and top up with water before you start making pie pastry.
•Using some cake and pastry flour results in a tenderer pastry. Be sure to measure all flour properly - stir flour in the canister or bag, scoop into a dry measure with a large soup spoon and level with a straight edge such as butter knife.
•If you chill the pie pastry for 24 hours, it will be too stiff to roll out; let stand at room temperature for 15 to 20 minutes to soften.
•Sprinkle the work surface with flour before rolling out the pie pastry; sprinkle the top of the pastry disk with flour as well.
•Using a floured rolling pin, roll from centre of disk away from you; use a pastry scraper to lift dough from work surface and give it a bit less than a quarter-turn after each roll. Continue to roll away from you from centre of pastry, lift and turn, lightly flouring top of pastry and underneath pastry between rolls if needed. Roll to 1/8-inch thickness or slightly less.
•Don’t worry if your rolled-out pastry is less than perfectly round; if you’re using a pie plate, the excess pastry dough will be trimmed, and rough edges add character and appeal to a galette. The shorter strips cut from a pastry oval can serve as the strips at the edge of a lattice-topped pie.

Lattice-topped Cran-Apple Pie

•Toss apples with lemon juice in large bowl; toss in cranberries. In small bowl, whisk together sugar, flour, cinnamon and salt; stir into fruit.
•Roll larger disk of Pie Pastry to generous 14-inch circle on lightly floured work surface. Transfer to 9-inch metal or glass pie plate, gently pressing pastry into pan. Trim excess pastry, leaving 1/2-inch overhang all around. Transfer fruit mixture to pie plate, scraping out bowl with rubber spatula; level fruit.
•Roll smaller disk of Pie Pastry to generous 10-inch circle on lightly floured work surface; cut into ten 1-inch thick strips with chef’s knife. Place every other strip over top of pie plate, spacing 1/2-inch apart and placing the longest strip in centre of pie; fold strips 1, 3 and 5 back over themselves, a little past the halfway mark. Place longest of the remaining pastry strips crosswise over top of pie, flush against folded strips; unfold strips. Fold strips 2 and 4 back; add another pastry strip crosswise over top of pie and unfold the folded strips. Fold strips 1, 3 and 5 back; add another pastry strip crosswise over top of pie and unfold the folded strips. Add pastry strips to other half of pie in a similar fashion.
•Lift lower pastry overhang up over ends of strips and press to rim to make double thickness of pastry around edge. Flute or crimp edge. Whisk egg (if using) with 1 tbsp water; brush over pastry. Sprinkle coarse sugar (if using) over top of whole pie.
•Bake in preheated 425°F oven for 10 minutes. Reduce oven temperature to 375°F; bake for 50 to 60 minutes (less if using glass pan, more if using metal pan) or until pastry is golden brown, apples are tender when pierced with tip of knife, and filling is bubbling.
•Cool to room temperature on rack. Serve with a scoop of vanilla ice cream, if desired.

Tips

•Granny Smith apples are tart and Golden Delicious sweet; adjust the sugar if you decide to make a single-variety pie. Cut apples into slices a scant 1/2-inch thick at outer side of wedge. This pie is delicious warm, but to avoid losing juices when you cut the first piece, cool to room temperature before serving. Interweaving the pastry strips is a bit finicky but worth the effort for a professional look. If it seems like too much work, simply lay them over top of one another without interweaving them. You can buy pastry wheels with curvy or zigzag cutting edges to cut the pastry strips for the lattice top.

Per serving: 540 calories

Protein 6g
Fibre 4g
Fat 26g
Sugar 28g
Carbs 71g
Sodium 340mg

Lattice-Topped Cran-Apple Pie

Ingredients

Directions

Nutritional Information