This was the third pie I made for my family Thanksgiving.
It's an Apple, Raisin and Nut pie inside a latticed crust.
The family just went crazy about it.
APPLE LATTICE PIE:
2 C all-purpose flour, plus extra for dusting
pinch of salt
1/4 C superfine sugar
9oz butter, cut into small pieces
1 egg yolk
1 T water
- To make pie dough, sift the flour and salt into a bowl. Make a well in the center and add the superfine sugar, butter, egg, egg yolk and water. Mix together to form a smooth dough, adding more water if necessary. Wrap the dough and let chill in the refrigerator for 1 hour.
- Preheat oven to 400*. Shape about three-quarters of the dough into a ball and roll out on a lightly floured counter into a circle large enough to line a shallow 10-inch pie pan. Fit it into the pan and trim the edge. Roll out the remaining pie dough and cut into long strips about 1/2 inch wide.
Filling:3 T black currant or plum preserves
1 C chopped toasted nuts (mixed, pecans and/or walnuts)
2 lb cooking apples (I used Granny Smiths)
1 T lemon juice
1 t apple pie spice
1/2 C golden raisins
1/2 C regular raisins
1/3 C packed brown sugar
Granulated sugar for dusting
- Spread the preserves evenly over the base of the pastry shell.
- Peel and core apples, cut into thin slices (add to iced water to keep from turning brown)
- Place them in a bowl with lemon juice, apple pie spice, both types of raisins and brown sugar. Mix together gently. Spread the mixture into the pastry shell, spreading it out evenly.
- Arrange the pie dough strips in a lattice over the top of the pie. Moisten with a little water, seal and trim the edges. Sprinkle with the granulated sugar to add shine.
- Bake 50 minutes until golden. Serve immediately or at room temperature.