APPLE AND CRANBERRY LATTICE PIE

If you like, flute the edge of the crust for a little extra flourish. If you want to make
a half-batch of the pastry (below) for a single-crust pie, use 1 egg yolk instead of
a whole egg and halve the remaining ingredients.

• HANDS-ON TIME:
  45 minutes
  TOTAL TIME:
  3½ hours
  MAKES:
  8 servings

                                                                                                                                                                                                                Ingredients:

• 1 cup packed brown sugar
• 2 tsp cornstarch
• 2 tsp vanilla
• Pinch each cinnamon and ground ginger
• Pinch salt
• 3 firm cooking apples (such as Golden Delicious), peeled and chopped
• 1½ cups fresh cranberries, coarsely chopped
• 1 batch Easy-Roll Pie Pastry (see recipe below)
• 1 egg yolk, lightly beaten
• 1 tbsp coarse sugar                                                                                                                                                                                                                                                            Directions:

1. In a large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon, ginger, and salt. Add chopped apples and cranberries, tossing to coat. Set aside.
2. On a lightly floured surface, roll out half of the pastry to a generous ⅛-inch (3 mm) thickness. Fit into a 9-inch (23 cm) pie plate and trim the edge to leave a ¾-inch (2 cm) overhang.
3. Scrape the filling into the pie shell, packing it firmly.
4. Roll out the remaining pastry to a generous ⅛-inch (3 mm) thickness. Using a fluted pastry wheel, cut into six scalloped 2-inch (5 cm) wide strips.
5. Lay 3 of the strips, about 1 inch (2.5 cm) apart, over the filling. Across the center of the pie, weave 1 of the remaining strips over and under the previous strips.
6. On either side of the center strip, weave the remaining strips over and under the pastry strips to form a lattice top.
7. Trim the pastry, leaving a ½-inch (1 cm) overhang. Brush some of the egg yolk over the bottom pastry rim under each strip and press to seal. Fold both edges under and press to seal.
8. Brush the lattice with the remaining egg yolk and sprinkle the pie with coarse sugar.
9. Bake on a rimmed baking sheet on the bottom rack in a 425°F (220°C) oven for 20 minutes. Reduce the heat to 350°F (180°C) and bake, shielding the top with foil if it is browning too much, until the bottom is golden and the filling is bubbly, 55 to 60 minutes.
10.  Let cool in the pan on a rack.

Nutritional Information, per serving:

• Calories: about 494 cal
• Protein: 6 g
• Total fat: 25 g (12 g saturated fat)
• Carbohydrates: 63 g
• Fiber: 2 g
• Cholesterol: 85 mg
• Sodium: 216 mg
• Potassium: 152 mg
• % Recommended Daily Intake (RDI):
  • Calcium: 4%
  • Iron: 15%
  • Vitamin A: 12%
  • Vitamin C: 5%
  • Folate: 27%                                                                                                                                                                                                  EASY-ROLL PIE PASTRY
    In bowl, whisk 2½ cups all-purpose flour with ¾ tsp salt. Using pastry
    blender or 2 knives, cut in ½ cup each cold unsalted butter and cold lard
    or vegetable shortening, cubed, until mixture resembles coarse crumbs
    with a few larger pieces. Whisk ¼ cup cold water, 3 tbsp sour cream and
    1 egg; drizzle over flour mixture, tossing with fork and adding up to 1 tsp
    more cold water if necessary until ragged dough forms. Divide in half;
    shape into discs. Wrap each; refrigerate until chilled, 30 minutes.
    (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
    makes 1 batch, enough for one 9-inch (23 cm) double-crust pie, or 8 servings