Apple and Dried Fruit Lattice Pie

Total Time:
2 hr
1 hr
1 hr

8 to 10 servings

  • 1 14 -ounce box refrigerated pie dough
  • All-purpose flour, for dusting
  • 2 pounds crisp apples (such as Granny Smith or Gala)
  • 1/2 cup golden raisins
  • 1 cup pitted dried plums
  • 1 cup dried figs
  • 1/2 cup dried cherries
  • 1/3 cup sugar
  • 1 tablespoon instant tapioca
  • 2 teaspoons orange-flavored liqueur or apple brandy
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • Preheat the oven to 350 degrees F. Roll out 1 piece of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; chill until ready to use.

  • Make the filling: Peel and chop the apples. Pulse the apples, raisins, and dried plums, figs and cherries in a food processor until chunky. Transfer to a large bowl and toss with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt and allspice. Spoon into the crust and dot with the butter.

  • Roll out the second piece of dough into a 12-inch round on a lightly floured surface. Cut into 1/2-inch-wide strips with a knife. Arrange half of the strips in parallel rows over the filling, about 1/2 inch apart. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under, to form a lattice. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush the lattice crust with the beaten egg.

  • Put the pie on a rimmed baking sheet and transfer to the oven; bake until the crust is golden and the filling is bubbly, about 1 hour. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

  • Photograph by Johnny Miller

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond