CRANBERRY-RAISIN LATTICE-TOP PIE

Cranberry-Raisin Lattice-Top Pie image

Yield makes one 9-inch pie

Number Of Ingredients 11

Flaky Pastry (page 37)
3 cups cranberries, fresh or thawed
2 tablespoons all-purpose flour
2 cups sugar, plus 1 tablespoon for the top of the pie
1/4 teaspoon salt
1 cup golden raisins
2/3 cup boiling water
2 teaspoons freshly grated lemon or orange zest
2 tablespoons butter
1 cup slivered almonds, toasted
1 egg, beaten

Steps:

On a lightly floured surface, roll out half the pastry to make an 11-inch circle. Transfer to a 9-inch pie pan; trim and refrigerate until ready to use along with the remaining pastry.
Combine the cranberries, flour, 2 cups of the sugar, the salt, water, raisins, and lemon zest in a saucepan and heat to a boil. Simmer, covered, over medium heat for about 10 minutes, until the cranberries start to pop. Remove from the heat. Add butter. Cool completely.
Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 375°F.
Roll out the second half of the pastry to make an 11-inch circle. With a pastry wheel, cut into eight 1/2-inch strips.
Put the fruit filling into the pie shell and sprinkle with the almonds. Moisten the edge of the shell slightly with cold water. Arrange 4 pastry strips 1 inch apart across the filling; press the ends into the rim of the pastry. Place 4 pastry strips across the first ones at right angles to make a lattice. Press the ends to the rim of the pie and crimp. Lightly brush the pastry with the beaten egg and sprinkle with the remaining 1 tablespoon sugar. Bake for 35 to 45 minutes or until the crust is nicely browned. Cool the pie on a wire rack.