Apple and Cranberry Lattice Pie Recipe

1

45 ml

2 large

170 g

70 g

25 g

215 g

115 g

15 g

For the crust

285 g

2.5 ml

85 g

85 g

65-125 ml

Orange (grated rind of 1 orange)

Orange juice

Cooking apples

Cranberries

Raisins

Walnuts, chopped

Caster sugar

Dark brown sugar

Plain flour

Plain flour

Salt

Cold butter, cut into pieces

Cold vegetable fat or lard, cut into pieces

Iced water

• For the crust, sift the flour and salt, add the butter and fat and rub in well. Stir in enough water to bind the dough. Form into two equal balls, wrap and chill for at least 20 minutes.
• Put the orange rind and juice into a bowl. Peel and core the apples and grate into the bowl. Stir in the cranberries, raisings, walnuts, all except 1 tablespoon of the caster sugar, the brown sugar and flour.
• Place a baking sheet in the oven and preheat to 200^oC/400^oF/Gas 6.
• Roll out one ball of dough about 3 mm / 1/8 in thick. Transfer to a 23 cm/9 inch pie plate and trim. Spoon the cranberry and apple mixture into the shell.
• Roll out the remaining dough to a circle about 28 cm/11 inch in diameter. With a serrated pastry wheel, cut the dough into 10 strips, 2 cm wide. Place five strips horizontally across the top of the tart at 2.5cm intervals. Weave in five vertical strips and trim. Sprinkle the top with sugar.
• Bake for 20 minutes. Reduce heat to 180^oC/350^oF/Gas 4 and bake until the crust is golden and filling is bubbling, about 15 minutes more.