Golden Raisin and Apple Lattice Pie :
Cool the apples thoroughly before filling the crust
(warm apples could soften the lattice).
Crust
1 1/2 cups all purpose flour
1/2 cup cake flour
1 tblspn plus 1 1/2 tspns sugar
3/4 tspn salt
9 tblspns (1 stick plus 1 tablespoon)
chilled unsalted butter, cut into pieces
3 tblspns chilled solid vegetable shortening,
cut into pieces
6 tblspns (or more) ice water
Filling
3 1/4 pounds Golden Delicious apples, peeled, quartered,
cored, each quarter cut crosswise into 1/4-inch-thick slices
3 tblespoons plus 2 teaspoons sugar
3 tblespoons unsalted butter, melted
2 tspns fresh lemon juice
1 cup golden raisins (about 5 ounces)
2 tblspoons (packed) dark brown sugar
1 large egg yolk beaten to blend with 1 tblspoon
whipping cream (for glaze)
For crust: Blend flour, cake flour, sugar and salt in processor.
Add butter and shortening and cut in using on/off turns
until mixture resembles coarse meal.
Add 6 tblspns ice water and process just until moist
clumps form, adding more ice water by tspnfuls
if dough is dry.Gather dough into ball; divide into 2 pieces,
1 slightly larger than the other.
Flatten larger piece into disk and smaller piece
into rectangle; wrap each in plastic and refrigerate 1 hour.
(Can be made 1 day ahead. Keep refrigerated.
Let soften slightly at room temperature before rolling out.)
For filling: Position rack in bottom third of oven
and preheat to 375°F. Spread apple slices on
large rimmed baking sheet. Sprinkle 3 tblspoons sugar
over apples, then drizzle with 2 tablespoons melted
butter and lemon juice; toss to coat. Bake just until
apples begin to soften, stirring once, about 15 mins.
Cool apples completely on baking sheet.
Maintain oven temperature.
Transfer apples and any accumulated juices to large bowl.
Mix in raisins and brown sugar.
Butter 9-inch-diameter glass pie dish.
Roll out dough disk on floured surface to 12-inch round.
Transfer crust to prepared pie dish.
Spoon apple filling into crust.
Drizzle remaining 1 tablespoon melted butter over.
Roll out dough rectangle on floured surface to
11x7-inch rectangle. Cut lengthwise into twelve
1/2-inch-wide strips. Place 6 strips 1 inch apart
a top apple filling. Place remaining 6 strips diagonally
atop first 6 strips, forming diamond lattice pattern.
Trim strips even with bottom crust.
Fold dough overhang in, pressing onto edge of pie dish.
Press dough edge decoratively with fork to seal.
Brush dough strips with egg glaze. Sprinkle strips with
2 tspoons sugar. Bake 15 mines.
Reduce oven temperature to 350°F.
Continue to bake pie until crust is golden
and apples are tender, covering crust
edges with foil if browning too quickly, about
1 hour 15 mins longer. Cool pie at least 2 hours.
Serve slightly warm or at room temperature.
(Can be made 1 day ahead. Cool completely,
then cover and store at room temperature.)
Makes 8 servings.
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