"Making a pie in a large jelly roll pan means you can easily serve a crowd. Plus, a slab is so much simpler to transport and slice without making a mess. Talk about a win-win!" — Gilean Watts, Food specialist
- Prep time 55 minutes
- Total time 2 hours & 15 minutes
- Portion size 24 servings
- 5 cups all-purpose flour
- 1 3/4 teaspoon salt
- 1 cup cold unsalted butter cubed
- 1 cup cold lard or vegetable shortening cubed
- 1/2 cup ice water (approx)
- 6 tablespoons sour cream
- 2 eggs
- 2 cups packed brown sugar
- 4 teaspoons cornstarch
- 4 teaspoons vanilla
- 1/4 teaspoon cinnamon
- 6 firm cooking apples (such as Gala or Golden Delicious) peeled, cored and chopped (about 8 cups)
- 3 cups frozen cranberries
- 1 tablespoon grated fresh ginger
- 2 egg yolks lightly beaten
- 1 tablespoon coarse sugar
MethodIn bowl, whisk flour with 1 1/2 tsp of the salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
In separate bowl, whisk together ice water, sour cream and eggs; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tbsp more ice water if necessary.
Form two-thirds of the dough into disc; form remaining dough into separate disc. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Meanwhile, in large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon and remaining salt. Add apples, cranberries and ginger; toss to coat. Set aside.
On lightly floured work surface, roll out larger pastry disc to 1/8-inch (3 mm) thickness to fit 17- x 13-inch (45 x 33 cm) jelly roll pan with 1-inch (2.5 cm) high sides. Fold in half lengthwise; fold again. Transfer to 17- x 13-inch (45 x 33 cm) jelly roll pan; unfold dough, pinching together any tears. Arrange in pan; trim to fit, leaving 1/2-inch (1 cm) overhang and reserving scraps. Spoon apple mixture over crust, spreading to edges.
Roll out remaining pastry disc and scraps to 1/8-inch (3 mm) thickness; cut into 1½-inch (4 cm) wide strips. Weave strips, about 2 inches (5 cm) apart, over filling to form lattice top, pinching together any tears or short strips. Trim ends, leaving 1/2-inch (1 cm) overhang. Lightly brush some of the egg yolk onto bottom pastry rim under each strip; press to seal. Fold both edges under and flute edge. Brush lattice with remaining egg yolk; sprinkle with coarse sugar.
Bake on bottom rack of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C) and bake until filling is bubbling and crust is golden, about 40 minutes. Let cool completely in pan.
Tip from The Test Kitchen: Don't own a jelly roll pan? Look for one alongside baking sheets in the kitchen section of major retailers and department stores.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 167 mg
- Sugars 23 g
- Protein 4 g
- Calories 331.0
- Total fat 16 g
- Potassium 112 mg
- Cholesterol 56 mg
- Saturated fat 8 g
- Total carbohydrate 43 g
- Iron 10.0
- Folate 18.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 3.0