This lattice pie is a brilliant crimson color, with bright cranberry flavor mellowed by apple and cider. You can bake it in a regular 9-inch pie plate or a 10-inch false-bottomed tart pan.
Makes about 8 servings.
Pâte sucrée or other pastry
1½ pounds cranberries
1 pound cooking apples (about 3), peeled, cored and cubed
1 cup unpasteurized cider
1 cup sugar, or to taste
To make the fruit filling, put the cranberries and apples in a large saucepan with the cider. Cover and bring to a boil; cook until the cranberries pop. Remove the lid and cook slowly until the fruit softens and the liquid evaporates, about 20 minutes; continue until the fruit is thickened and its volume reduced by nearly a third. Stir from time to time, making sure the bottom does not scorch. Stir in the sugar; you might want to add a little more, gradually, depending on the variety of apple and your palate. Let the fruit filling cool to room temperature.
This much can be done ahead, covered and chilled for later.
Preheat the oven to 400 degrees. Spread the cranberry-apple mixture in the pastry shell. Lay the strips on top in a crisscross lattice and trim at the rim. You don’t need to do the over-and-under method, which is tricky with this crumbly dough:The point is for the beautiful red color to show through. Fold the overhang over the lattice at the edges, moistening if needed, and crimp to seal.
Set the tart on a baking sheet and bake in the preheated oven until the pastry turns golden, about 45 minutes, and the filling starts to bubble up. Let the tart cool. If you wish, shortly before serving sprinkle the edges with confectioner’s sugar.
Serve with vanilla ice cream or whipped cream.