Use a jelly roll pan (10-1/2 x 15-1/2 inches) or a small baking or cookie sheet about that size.
- 5 cups all-purpose flour
- 1-3/4 tsp salt
- 1 cup cold unsalted butter, cubed
- 1 cup cold lard or vegetable shortening, cubed
- 1/2 cup ice water
- 6 Tbsp sour cream
- 2 large eggs
- 2 cups packed brown sugar
- 4 tsp vanilla
- 1/4 tsp cinnamon
- 8 cups about 6 large) firm apples (Gala or Golden Delicious) cored and chopped
- 3 cups frozen cranberries
- 1 Tbsp grated fresh ginger
- 2 egg yolks, lightly beaten
- 1 Tbsp coarse sugar
In bowl, whisk flour with 1-1/2 tsp salt.
Use pastry blender or 2 knives to cut in butter and lard untilmixture resembles coarse crumbs with a few larger pieces.
In separate bowl, whisk together ie water, sour cream and eggs.
Drizzle over flour mixture.
Toss with a fork to form a ragged dough.
If dough is too dry add up to 1 Tbsp more ice water if necessary.
Divide dough into thirds.
Form 2/3 of dough into one larger round, form 1/3 dough into a smaller round.
Wrap each round in plastic wrap and refrigerate until chilled, about 30 minutes.
(If making ahead, refrigerate up to 3 days or freeze up to 1 month.)
In large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon and 1/4 tsp salt.
Add apples, cranberries and ginger.
Toss to coat and set aside.
Roll out larger dough round on lightly floured work surface to a large rectangle to fit your pan, add 2.5 cm or about 1 inch (so there's enough dough to form the sides).
Fold dough in half lengthwise, then fold again, then transfer to the pan over the rolling pin and unfold dough, pinching together any tears.
Trim dough to fit pan leaving 1 cm overhang for the sides, keep the scrap dough.
Spoon apple mixture over the crust, spread to edges.
Add dough scraps to remaining pastry round and roll out 3 mm thick (1/8 inch).
Cut into 4 cm wide strips (1-1/2 inch).
Weave strips about 2 inches (5 cm) apart over filling to form a lattice top, pinching together tears or short strips.
Trim ends, leaving 1/2 inch (1 cm) overhang.
Lightly brush egg holk onto bottom pastry rim under each strip and press to seal.
Fold edges under and flute edge.
Brush lattice with remaining egg yolk and sprinkle with corase sugar.
Bake on bottom rack of preheated 425 degree F (220 degrees C) oven for 10 minutes.
Reduce heat to 350 degrees F (180 degrees C) and bake until filling is bubbling and crust is golden, about 40 minutes.
Let cool completely in pan before cutting in squares.
