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Recipe Name: Apple And Dried-cherry Lattice Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Pound(s) Granny Smith, Braeburn or
tart apples
1/3 Cup(s) Granulated Sugar
1/2 Cup(s) Dried sour cherries, dried
or raisins
2 Tablespoon(s) Fresh lemon juice
1/2 Teaspoon(s) Cinnamon
1/4 Cup(s) All-Purpose Flour
3/4 Cup(s) Firmly packed brown sugar
1/2 Stick Unsalted Butter
softened 1/4 cup
1 1/4 Teaspoon(s) Salt
1 Cup(s) Chilled vegetable shortening
4 Tablespoon(s) Cold water, up to 6
2 Tablespoon(s) Milk
1 Tablespoon(s) Sugar
1 3/4 ch-wide strips. Repeat procedure with remaining do, ch-wide strips. Repeat procedure with remaining 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 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.

Nutrition (calculated from recipe ingredients)
Calories: 5112
Calories From Fat: 2693
Total Fat: 301.6g
Cholesterol: 361.3mg
Sodium: 3004.4mg
Potassium: 1265.2mg
Carbohydrates: 571.8g
Fiber: 20.5g
Sugar: 282.9g
Protein: 40.7g

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