Mandi & Elaine's Lattice Candied Apple Pie



Pies as I say over and over are so wonderfully fun to make and delicious to eat!  I made this apple pie with my daughter Mandi along with a classic pumpkin pie for Thanksgiving dinner.  I changed the recipe up for a change by adding dried cranberries, pecans and brandy.


Mandi & Elaine"s Lattice Candied Apple Pie



2 cups flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 5 tablespoons cold water

Measure flour and salt into a bowl. Cut into shortening thoroughly with a pastry blender.  Sprinkle in the water, 1 tablespoon at a time, mixing with a fork until flour is moistened and dough almost cleans the side of the bowl(1 to2 teaspoons water can be added if needed).

Gather the dough into a ball, then shape, divide the dough in half and shape into 2 flattened rounds.) Roll the dough 2 inches larger all around than the inverted pie pan. 


7  Gala Apples, peeled and sliced

1/2 cup sugar

1 teaspoon cinnamon

1/2 cup nutmeg

1/2 cup allspice

1 cup chopped pecans

1/2 cup dried cranberries

1 tablespoon brandy

2 tablespoon butter


Combine sugar, cinnamon, nutmeg and all spice in small bowl. In a large bowl combine apples, add sugar mixture, pecans, cranberries and brandy, tossing to coat.  Line the bottom of the pie plate with one of the dough rounds. Put filling in prepared pie plate.  Cut up butter and place on top of apple filling.  


Cut remaining round into 10 strips about 1 inch wide. Place 5 strips across the filling of the pie pan.  Weave a cross-strip through the center by first folding back every other one of the original strips. Continue weaving until the lattice is complete, folding back the alternate strips each time a cross strip is added. Trim ends of strips. 


Fold the trimmed edge of the strips, building a high edge. Seal and flute.

Brush lightly with milk for a golden crust.


Heat oven 425 F.  Cover the edge with a pie crust protector or strips of aluminum to prevent excessive browning.  Remove last 15 minutes of baking.  Bake 40-45 minutes or until crust is golden.



Good Dinner Mrs Mellen


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