Apple Saskatoon Lattice Pie

Apple Saskatoon Lattice Pie, a beautiful and delicious dessert made with apples and Saskatoon berries from our friends' acreage, encased in our go-to, buttery and flaky pie crust. 

Song of the day: Bittersweet Symphony, by The Verve.

Thanksgiving has come and gone. At least here in Canada. A long weekend filled with love from family and friends and all the good food that goes with it.

I still have to get used to the festivity of Thanksgiving. Together with Halloween, they are the two that I find hard to feel mine. Not something I celebrated with my family in Italy, they were completely new until just a few years ago, when I started spending this time of the year in Canada with my husband and his family. When it comes to planning the Thanksgiving dinner, my input is really minimal, not much the cooking I can do, the suggestions I can give, every year mostly the same well-established menu with well-established cooks to do the job. I can be a help in the kitchen, keep the food going into the plates, clear the table and do the dishes. Which is not little. This year, though, with Loreto we decided to bring a homemade dessert, and specifically, make a beautiful and delicious Apple Saskatoon Lattice Pie.

With many bags of Saskatoon berries occupying our small freezer space, the idea to partner them with some apples seemed the right thing to do. Not to mention that both apples and Saskatoons come from the same place, our friend Kitchen Frau's acreage just outside of Edmonton. From farm to table, and you cannot get any better than that, in our books.

Five cups of apples and one heaping cup of Saskatoons are freshened up with freshly squeezed lemon juice, grated lemon zest, and then melded and blended with warm spices such as cinnamon, nutmeg, and powdered ginger, and sweetened with a mix of granulated and raw cane sugar. The smell is already enticing and I am sure everything that smells that good must surely taste as good.

As for the pie crust, I do not change a winning team, so my trusted, go-to recipe from 'The Duchess cookbook' is the answer. I always make the whole recipe which makes 1 complete pie, top and bottom, plus 1 bottom pie crust that I freeze for later use (just imagine hand pies, pop tarts, turnovers, crumble pies).

This time I had in mind a pie with a lattice top, which is closer in look to my beloved crostata, and with Loreto we had a ton of fun weaving a lattice top and finally making some pretty leaves to ornate the edges.

These leaves are a perfect symbol of the Autumn season and the end of the harvest season, here in the great white north that is. Making these leaves was so much fun and an activity you can get your kids or grandkids involved in. The only thing is to watch out with the knives. I think a plastic knife would work also, a better tool for the young ones. All in all, it is an expression of the creative spirit!

The final stages egg white and cream (or milk) wash with a nice sprinkling of raw cane (turbinado) sugar. This is going to give us that wonderful golden brown color and the sugar caramelizing adding in that beautiful texture and flavor. I just love when I see a pie and the surface is glittering with those crystallized morsels of sugar sweetness.

I don't know anyone who can resist the aroma of a freshly made pie baking in the oven. The smell of the crust browning. All those sugars and fruits mingling. The scent of the cinnamon and nutmeg always awakening the festive spirit. I just can't wait to get my fork into this nice and warm Apple Saskatoon Lattice Pie, with a dollop of creamy strawberry ice cream with a few of those deep colored berries lingering to finish the plate.

This crust is magnificent. Flacky, tender, and oh so filled with that rich buttery, yet not greasy, flavor. The edges so crisp and the way this crust just melts in your mouth, only to be broken up by the smoothness and plumpness of the apples and saskatoons. I love the way the apples transform into these morsels of caramel goodness and then the Saskatoon comes in and wraps itself around the apple with its floral yet sweet robust goodness. Together along with the cinnamon and nutmeg offering us a wonderful setting for festive palate bliss. The hint of powdered ginger comes in so softly, like the gentleness of a cool winter snowflake melding and marrying so well with everything that is going on in this pie. Combine all this with some creamy velvety ice cream and yes, my friends, we are in heaven!

This dessert is a great way to end off a beautiful festive meal, but why wait till then, make it this week for a special treat for your family or friends.

Song of the day: Bittersweet Symphony, by The Verve.

Apple Saskatoon Lattice Pie

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• Total Time: 2 hours 10 minutes
• Yield: 1 lattice pie 1x

Ingredients

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Pie dough (makes for 1 pie, top and bottom + 1 bottom pie shell to freeze):

• 640 g (4 cups) all purpose flour
• 226 g (1 cup) unsalted butter, cold, in cubes
• 200 g (1 cup) vegetable shortening, cold, in cubes
• 1 tsp salt
• 242 (1 cup) ice water

Filling:

• 5 cups apples
• 1 (heaping) cup Saskatoon berries
• 1 lemon, juice and zest
• ¼ cup cup granulated sugar
• ¾ cup raw cane sugar (or brown sugar)
• 3 Tbsp all purpose flour
• 2 Tbsp cornstarch
• ¾ tsp cinnamon
• pinch nutmeg
• pinch grated ginger
• pinch salt
• 2 Tbsp unsalted butter

For the top:

• 1 egg white
• 1 Tbsp cream
• turbinado sugar for sprinkling

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Instructions

Pie dough:

1. Place the flour, butter, shortening and salt into a stand mixer bowl. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry (about 10-15 seconds). Do not overmix it.
2. Add the ice water all at once and mix on medium speed until the dough just comes together. Some small lumps of fat should remain in the dough.
3. Shape the dough into 3 balls. Wrap each one in plastic wrap and refrigerate for at least 30 minutes. At this point you can freeze the ball/s of dough that you are not going to use (we froze one ball for a later use).

Filling:

1. Peel, core, and slice the apples. Add them to a large bowl and toss with the lemon juice and zest. Add the Saskatoon berries.
2. In another bowl toss together the dry ingredients: sugars, flour, cornstarch, spices, salt and stir with a whisk to combine.
3. Toss the dry mixture with the apples and Saskatoons and set aside while you roll out the dough.
4. Preheat the oven to 375° F (180° C).
5. After the 30 minutes in the refrigerator, take the dough out, lightly flour a work surface and place the cold dough in the middle.
6. Lightly flour the top of the dough and, using a rolling pin, roll the dough from the center outward.
7. While rolling out your dough, keep rotating it, lightly flouring the surface under the dough, as well as the top as needed to prevent from sticking. Roll the dough to about ¼ cm thick. (Repeat for the second ball of the dough that will be used for the top and set aside).
8. Flip the pie plate you will be using upside down onto the dough. Using a sharp knife, trace a circle 1 to 2 inches out from the edge of the pie plate. Remove the plate.
9. Fold the circle of dough in half and transfer it to the pie plate. Unfold the dough, then using your fingers, gently press it down to form the pie shell, leaving the extra dough hanging over the edge of the pie plate.

Assembly:

1. Fill the pie slightly heaping, with the apple and Saskatoon mixture, and dot with the butter pieces.

Lattice top:

1. With a sharp knife cut 10 strips out of the rolled-out dough, each one about ½ inch wide and 10 inch long.
2. Gently place the first layer of strips onto the pie starting from center and going out, making sure that the strips is overlapped on the edges of the pie. Cut the excess off.
3. The second layer of strips will be weaved into the first. Cut the excess off and press the edges into the pie.
4. Roll out the leftover dough to about a ¼ inch thickness and with a sharp pairing knife cut out leave patterns, etching the leaves. Arrange them around the edges of your pie.
5. Brush the whole pie generously with egg wash, and sprinkle generously with cane sugar.
6. Bake the pie for 60 - 70 minutes in the preheated oven, or until the top is golden brown and the filling is bubbling.
7. Serve warm out of the oven (with a dollop of ice cream, optional).

Notes

The pie will keep at room temperature for up to three days. It can be reheated in the oven before serving.
You can substitute one cup of Saskatoon berries with one more cup of apples.

• Author: Loreto and Nicoletta
• Prep Time: 1 hour
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: North American

Nutrition

• Serving Size: 8-10 servings

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Nicoletta

I love baking and kneading dough because it takes me to a happy place in my soul.