Honey Apple Pie with Orange Lattice Crust Recipe

Honey Apple Pie with Orange Lattice Crust Recipe

  • 2 cups all purpose flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
  • 6 to 7 tablespoons chilled orange juice
  • 2 generous tablespoons coarsely chopped dried tart cherries
  • 2 generous tablespoons finely chopped dried apricots
  • 2 generous tablespoons finely chopped dried peaches
  • 2 tablespoons orange juice
  • 2 1/2 pounds Golden Delicious apples, peeled, cored, thinly sliced
  • 3 1/2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 cup honey
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 tablespoon grated orange peel
  1. {Step One} Combine flour, sugar and salt in large bowl; add butter. Using fingertips, rub in butter until pieces range in size from rice grains to peas. Add shortening; rub in until pieces are size of small peas. Sprinkle 5 tablespoons juice over, tossing gently with fork to blend. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.
  2. Mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes. Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.
  3. Position rack in bottom third of oven, and preheat to 425°F. Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch. Roll out second dough disk on lightly floured surface to 12-inch round. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips. Spoon filling into bottom crust. {Step Two} Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice. Fold under ends of strips with overhanging dough. {Step Three} Crimp crust edge decoratively.
  4. Bake pie 10 minutes. Reduce oven temperature to 350°F. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer. Transfer pie to rack. Cool 1 hour.
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