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 teaspoon nutmeg
1/2 teaspoon allspice
1 cup chopped pecans
1/2 cup dried cranberries
1 tablespoon brandy
2 tablespoon butter
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.