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Recipes

Apple and Dried-Cherry Lattice Pie

By Elinor KlivansPhotography by Mark Thomas

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

Crust

1

1/2 cup all purpose flour

1

/2 cup cake flour

1

tablespoon sugar

3

/4 teaspoon salt

1

/2 cup (1 stick) chilled unsated 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

Need to make a substitution?

Preparation

  1. For crust

    Step 1

    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. DO AHEAD Can be made 1 day ahead. Keep chilled.

  2. For filling

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    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.

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