Apple Cranberry Lattice Pie

Finally, a new post! Been real busy the past few months. Finally got the chance to bake something yesterday. Not that it is particularly creative though, but since I've been craving pie all month from the 22 episodes of Pushing Daisies, something simple and instant-craving-fixing like an apple cranberry lattice pie should do the trick. Technically, this is more of a tart than a pie, but I'd like to call it a pie, since I started out wanting to do a pie but I only had a tart dish. Not that it really matters, but if you'll like to know the difference between a pie and a tart, read here.


I couldn't take any decent photos as I didn't have a proper camera, relying instead on my iphone. Hopefully I will be able to upload a nicer photo when I do can a new camera and baked a new pie.


This is similar to the apple crumble tart I made earlier. I added some ground cloves this time, which gave it a rather nice, wholesome favor. But do be cautious though, as cloves can be upsetting to the Chinese palate, or very young children. A really amount is suffice, or you may omit it altogether.




Ingredients
(for the crust)
Prepare a DOUBLE portion of the sweet pastry crust according the to Shortcrust Pastry Recipe
some caster sugar for sprinkling
1 egg, beaten, to coat

(for the filling)
3 big apples, sliced to thin wedges
100g cranberries (if dried, soak in water first)
2 tbsp cornflour
1/8 tsp salt
grated grind of 1 lemon
2 tbsp fresh lemon juice
3 tbsp caster sugar
1/2 - 1 tsp of ground cloves
1 tsp cinnamon



Method
1. Using HALF portion of the dough, prepare the crust accordingly to the Shortcrust Pastry recipe. Keep the remaining half portion for the lattice.
(Always keep the dough in the fridge if you are not working with it immediately.)


To prepare the lattice top, roll out dough into a circle, slightly larger than the radius of the tart tin. 
Cut the flat dough into thick strips (approx 1.5 cm) using a flutted cutter to give the jagged edges or a sharp knife for straight edges.
Make the lattice top over a piece of baking paper. Start by placing half the strips on the baking paper, with a small gap (approx 1 cm) between each strip. Interweave the remaining strips to form the lattice grid.
Cover the lattice top with a plastic wrap and chill, flat, in the fridge for 20 minutes.


2. Preheat oven at 200 degrees C.

3. Mix the cranberries, sugar, lemon, corn flour, salt, cinnamon, cloves with the apples well in a bowl.
Let apples sit in mixture.

4. Spoon apple filling into pastry crust and smooth the surface. 


5. Place the lattice top over the filling.
Coat the lattice top with egg and sprinkle some sugar on it.

7. Bake for 15 minutes at 200 degrees C.
Reduce heat to 180 degrees C and continue baking for another 15-20 minutes till golden brown.