GOLDEN RAISIN AND APPLE LATTICE PIE
Categories Fruit Dessert Bake Thanksgiving Raisin Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour, cake flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. 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 and refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- For filling:
- Position rack in bottom third of oven and preheat to 375°F. Spread apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat. Bake just until apples begin to soften, stirring once, about 15 minutes. Cool apples completely on baking sheet. Maintain oven temperature.
- Transfer apples and any accumulated juices to large bowl. Mix in raisins and brown sugar.
- Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer crust to prepared pie dish. Spoon apple filling into crust. Drizzle remaining 1 tablespoon melted butter over. Roll out dough rectangle on floured surface to 11x7-inch rectangle. Cut lengthwise into twelve 1/2-inch-wide strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Trim strips even with bottom crust. Fold dough overhang in, pressing onto edge of pie dish. Press dough edge decoratively with fork to seal.
- Brush dough strips with egg glaze. Sprinkle strips with 2 teaspoons sugar. Bake 15 minutes. Reduce oven temperature to 350°F. Continue to bake pie until crust is golden and apples are tender, covering crust edges with foil if browning too quickly, about 1 hour 15 minutes longer. Cool pie at least 2 hours. Serve slightly warm or at room temperature. (Can be made 1 day ahead. Cool completely, then cover and store at room temperature.)
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Professor Bandetti
[email protected]This is the best apple pie I've ever had!
Shandhipon Roy
[email protected]I'm going to try making this pie with different fruits next time.
Lwanga Timothy
[email protected]This pie is a great way to use up leftover apples.
Mamtial Shah
[email protected]I would definitely recommend this recipe to others.
Dhafer Selmi
[email protected]This pie is perfect for a special occasion.
chelsea Bates (Chels)
[email protected]I'm not a big fan of raisins, but I still enjoyed this pie.
sassy_queen
[email protected]This pie is a lot of work, but it's worth it. It's so delicious!
Morris Precious
[email protected]I had some trouble getting the lattice crust to look nice, but the pie still tasted good.
faizy rajputak47
[email protected]The crust was a bit dry, but the filling was delicious.
Rasel Mia
[email protected]This pie was a bit too sweet for my taste, but it was still good.
Jamileh Rostami
[email protected]I've made this pie several times and it's always a hit. It's easy to make and always turns out delicious.
shamrat chowdhury
[email protected]This pie is the perfect fall dessert. The apples and raisins are a great combination.
Rai Muzaffar
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Syed Tahir Raza Kazmi
[email protected]I followed the recipe exactly and the pie turned out perfectly. The lattice crust was beautiful and the filling was delicious.
Junaid sha
[email protected]This pie was a hit with my family! The crust was flaky and the filling was sweet and tart. I would definitely make this again.