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Elaine and Mandi’s Lattice Candied Apple Pie Recipe

By Elaine Mellen

Posted on October 20, 2015

Pies are so wonderfully fun to make and delicious to eat! Starting now, and through the holiday season, your friends and family will love a slice of this apple pie recipe, with a personal touch.

I first made this lattice candied apple pie with my daughter Mandi, along with a classic pumpkin pie, for Thanksgiving dinner. But its perfect for Halloween, Christmas, or a lovely fall party.

The original recipe needed some spice, so I changed it up by adding dried cranberries, pecans, and brandy. My mouth is watering already!

Elaine and Mandi’s Lattice Candied Apple Pie

Pastry:

2 cups flour

1 teaspoon salt

2/3 cup, plus 2 tablespoons, shortening

4 to 5 tablespoons cold water

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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 to 2 teaspoons of additional water can be added if needed).

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

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Filling:

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 tablespoons butter

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Combine sugar, cinnamon, nutmeg, and allspice in a small bowl. Set sugar mixture aside.

In a large bowl combine apples, 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.

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Cut remaining dough 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 edges of the strips, building a high edge. Seal and flute. Brush lightly with milk for a golden crust.

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