INGREDIENTS

INSTRUCTIONS

FOR FILLING
FOR PASTRY DOUGH
Make filling:
Peel, halve, and core apples and cut into 1/4-inch slices. In a large
bowl toss apples with granulated sugar, dried cherries, dried
cranberries, or raisins, lemon juice, cinnamon, and 2 tablespoons
flour. In a small bowl mix together with fingertips brown sugar,
butter, and remaining 2 tablespoons flour.
Make pastry dough:
In a large bowl stir together flour and salt. With a pastry blender or
fingertips blend in shortening, blending until mixture resembles
coarse meal. Add cold water, 1 tablespoon at a time, tossing to
incorporate until mixture forms a dough. On a work surface smear
dough in several forward motions with heel of hand to develop the
gluten in flour and make dough easier to work with. Scrape dough
together to form a ball and halve, flattening halves to 1-inch-thick
disks. Wrap 1 disk in plastic wrap and reserve. Roll other disk into
an 11-inch round and fit into a 9-inch pie plate (1-quart capacity),
leaving 3/4-inch overhang. Spoon apple mixture into pastry and top
with brown sugar mixture. Cover filling loosely with plastic wrap.
Preheat oven to 350F.
Halve reserved dough. On a lightly floured surface roll 1 half into a
very thin 11-inch round and with a fluted pastry wheel cut round into
1 3/4-inch-wide strips. Repeat procedure with remaining dough.
Weave dough strips in a closed lattice pattern over pie and trim
lattice edges flush with rim of pie plate. Roll overhanging dough
from bottom pastry up over edge of lattice top and crimp
decoratively. Brush lattice top with milk and sprinkle with sugar.
Put sheet of foil on lower rack of oven. Bake pie in middle of oven 1
hour and 15 minutes, or until top is golden and filling is bubbling.
Cool pie on rack and serve warm or at room temperature.
Gourmet October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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