Best Fruit Pie – Cranberry Lattice Top – Kay Guerrin
Crust: Cut 2/3 Cup butter into 2 cups of flour. In a small bowl, beat together 1 egg and 1/4 cup cold water. Add egg mixture to flour mix. Toss until moistened. Divide in half, forming two balls, one for the top and one for the bottom. Using a 9 or 10 inch pan with a removable bottom, press one ball into the bottom and up the sides. For the top crust, roll out the second ball and cut into strips for the lattice top after the pie is filled. After placing the lattice strips, brush with a beaten egg yolk and sprinkle with sugar.
Filling: In a saucepan, stir together 3 cups of cranberries, 12-16 quartered dried apricots, 1 1/4 cups sugar, and 1/2 cup water. Cook uncovered over medium heat, stirring occassionally for 15 minutes. Add 1/3 cup amaretto liqueur and simmer for 15 more minutes. Fill pie shell, add lattice strips brushed with egg yolk, and sprinkle with coarse sugar.
Bake at 375 degrees for 35-40 minutes, until the crust is a golden brown and the filling bubbles.
Cool and serve at room temperature. Serves about 10.