A fluted lattice top is all you need to transform a bubbly, fruit-filled pie into a bakery-worthy treat. Its filling combines the best of the season with a mix of apples and fresh cranberries.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2013
Ingredients
Method
In large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon, ginger and salt; add apples and cranberries, tossing to coat. Set aside.
On lightly floured surface, roll out half of the pastry to generous 1/3-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape filling into pie shell, packing firmly.
Roll out remaining pastry to generous 1/8-inch (3 mm) thickness; using fluted pastry wheel, cut into 6 scalloped 2-inch (5 cm) wide strips. Weave strips, about 1 inch (2.5 cm) apart, over filling to form lattice top. Trim pastry, leaving 1/2-inch (1 cm) overhang. Brush some of the egg yolk on bottom pastry rim under each strip; press to seal. Fold both edges under and crimp.
Brush lattice with remaining egg yolk; sprinkle pie with coarse sugar. Bake on bottom rack in 425 F (220 C) oven for 20 minutes. Reduce heat to 350 F (180 C); bake until bottom is golden and filling is bubbly, 55 to 60 minutes. Let cool in pan on rack.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 216 mg
- Sugars 34 g
- Protein 6 g
- Calories 494.0
- Total fat 25 g
- Cholesterol 85 mg
- Saturated fat 12 g
- Total carbohydrate 63 g
%RDI
- Iron 15.0
- Folate 27.0
- Calcium 4.0
- Vitamin A 12.0
- Vitamin C 5.0
