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Lattice-Top Apple Cranberry Pie

fruits, pies

----Pastry----
1 1/2 cups flour
1/4 teaspoon salt
3/4 cup cold shortening
8 tablespoons cold water
----Filling----
1/4 cup extra-thick yogurt
1 tablespoon lemon juice
1/4 cup packed golden sugar
1/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon nutmeg
1/2 teaspoon ginger
6 cups sliced peeled apples
1 1/2 cups frozen cranberries

Do not thaw cranberries. Fresh berries may be substituted. Combine flour and salt in large bowl; cut in shortening until the size of large peas using either a pastry blender or two knives. Add water; use your hands to gently pull dough together to make a ball. Do not squeeze or knead. Wrap pastry in plastic wrap; place in refrigerator at least 1 hour. Preheat oven to 425°F. In a large bowl combine first 7 filling ingredients; mix well. Add apple slices and cranberries; mix well. Now follow our instructions for preparing the crust. Roll out two-thirds of the pastry, on a floured board, into a circle about 11"-12" in diameter. Place in a 9" Pyrex pie plate, fitting snugly into the pan without stretching. Leave a small overhang all around the edge. (Add an trimmings of pastry to the remaining one-third ball.) Transfer the filling to the pastry shell, spreading evenly. Roll out the remaining one-third of the pastry, on a floured board, into a circle about 10" in diameter. Use a decorative pastry wheel (or sharp knife) to cut long strips about 1/2"-3/4" wide. You'll likely need about 8-9 strips. Place 5 of the strips on top of the pie facing vertically as you stand in front of the pie. Bring back towards you the first, third and fifth strip until each is folded back and trailing onto the counter. Take the sixth strip and place it horizontally across the pie just at the line where the 3 strips are folded back. Return the 3 folded strips to their original position. Fold back the other 2 vertical strips in the same manner. Place a seventh strip horizontally across the pie a little way from the sixth strip. Return the 2 folded strips to their original position. Repeat this sequence (alternating between the 2 and 3 strips) until all 9 strips (total) are used up. All strips should now be on the pie - 5 vertical and 4 horizontal, all interlocking with each other. Trim all strips even with the overhanging edge of pastry. Fold in the overhang, incorporating the ends of the strips, turning the pie as you work. When all the pastry is turned under, flute the edge using your thumb and forefinger to make a decorative edge. When the pie is complete, lightly brush the pastry strips and the fluted edge with milk. Sprinkle with sugar. Place pie on a baking tray to catch any spills; bake at 425°F for 20 minutes. Reduce oven heat to 350°F. Continue baking for about 30-40 minutes or until well-browned and the apple slices feel soft when pierced with a knife point. TIP: Use Granny Smith, Newton or Braeburn apples, or a mixture of these fruits.

Contributor: Save-on-Foods Appeal - Fall, 1997

Yield: 6 servings

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