1. Cube the butter into small chunks, wrap with plastic film and freeze for 30 minutes.
2. Dry whisk the flour, salt, sugar and baking powder and freeze in an airtight container for 30minutes. Attach the dough blade to a food processor, then put the flour mixture into the bowl of the food processor. Cube the cream cheese into 4 pieces and add it to the flour. Pulse the mixture for about 30 seconds until it resembles coarse meal. Add the cubes of frozen butter and pulse until the butter cubes are reduced to the size of small peas. Add the cream (or milk) and cider vinegar and pulse until the entire mixture resembles chunky particles. Transfer this to a dry clean gallon ziploc bag. Remove most of the air from the bag and then seal it. Using the heel of your hand knead and press the mixture from the outside of the bag to bring the dough together. Open the bag and transfer the dough to a large sheet of cling film. Form a large ball of dough and then divide it into two-thirds and one-third. Wrap with cling film and refrigerate for at least 45 minutes before using (you can make the dough up to 2 days in advance).
3. For the pie shell, use the two-thirds portion and for the 10 strip lattice use the one-third. To roll out the dough, either use a lightly floured cold surface such as marble stone or a silicone pastry mat. Alternatively, you can also roll out each pastry portion between sheets of parchment paper. Roll the dough out from center outwards with uniform pressure to get a thickness of 1/8 inch. Add very little flour when rolling it out, just enough to prevent it from sticking. For a 9 inch lattice pie, roll it out to get a 12 inch diameter circle. Place the rolled out circle of pastry over the pie pan and fit it to the pie plate. Take care to avoid stretching the pastry or it might might shrink during baking.
4. Fill the pie with the apple cranberry filling (at room temperature) and spread it out evenly using a large spoon or spatula.
5. Roll out the remaining 1/3 portion of pastry and any remaining scraps of pastry together to form 10 inch circle. Using a fluted pastry roller cut the pastry into twelve, 1/2 inch wide strips. Use the strips to weave a lattice as shown in the step-by-step images above in the instructional panel. Start by layering 6 strips across the length of the pie at equal distance and then weave the remaining 6 strips of pastry to form the lattice. You can trim the excess pastry strips hanging off the edges of the pie and then fold the pastry from the base to wrap the edges. Optional:If you have leftover pastry, you can also cut out small stars and glue them with a little water and line them along the edge of the pie to form a border and put one large star in the center.
6. Brush the lattice lightly with the remaining tablespoon of milk and sprinkle with the sparkling/granulated sugar. Refrigerate the pie for 45 minutes wrapped loosely with plastic wrap. In the meantime, place a wire rack at midlevel in the oven and preheat to 400F. Bake the chilled pie for 45 to 60 minutes or until the filling is bubbling and the pastry is golden brown. Remove from oven and allow to cool for 15 to 20 minutes before serving warm.
dry mango apple and cranberry pie filling
yields: enough filling for one 9 inch pie
3 lbs (1360gm) Golden delicious apples, peeled, cored and diced into 1/2 inch cubes
3 tablespoons fresh lemon juice
3 cups (300gm) fresh/frozen cranberries
1 1/2 teaspoons amchur (dry mango powder)
1/4 cup water
1 tablespoon cornstarch
1. Mix the apples and lemon juice together and keep aside.
2. Place the cranberries, amchur, water and jaggery in medium thick-bottomed saucepan and heat on medium-low heat. Cover with a lid, stir occasionally and crush the cranberries with the base of wooden spoon, cook until the jaggery has dissolved.
3. Fold in the apples and cover the saucepan with the lid. Cook for another 10 minutes until the apples start to get translucent. Stir in the cornstarch and cook for another 5 minutes until the mixture becomes very thick. The apples should be tender but not mushy. Remove from stove, cool to room temperature or refrigerate if preparing a day or two in advance.
Note: Thank you to PieBox for sending me one of their gorgeous handcrafted pie boxes for this post!