Latticed Rum-Raisin Apple-Blueberry Pie P.1

• Crust
• 2 1/2 C all-purpose flour
• 1 tsp salt
• 2 T Splenda
• 12 T cold unsalted-butter, cut into 1/4" pieces, cooled
• 1/2 C C chilled solid vegetable shortening (Crisco)
• 2 T C cold Vodka
• 2 T C cold water
• Filling (Apple)
• 1 1/2 T dark rum
• 1/6+ C raisins (Golden preferred)
• 1/3 C packed light brown Splenda
• 1 1/2 C T all-purpose flour
• 1/2 tsp finely grated lemon zest
• 1/4 tsp cinnamon
• 1/16 tsp ground nutmeg
• 1/16 tsp salt
• 3 medium apple (1 1/4 lbs), from medium to sweet
• Filling (Blueberry)
• 1/3 C Splenda
• 1/6 (3/4 oz) all-purpose flour
• 3 1/2 tsp finely grated lemon zest
• Juice from 1/2 lemon
• salt, small pinch salt
• 3 C (15 oz) fresh Blueberries, rinsed and dried

1. Dough
2. 1. Process 3/4 flour, salt, and Splenda in food processor about 2 pulses. Add butter and shortening, and process until homogeeous dough just starts to collect in uneven clumps, about 15 seconds (Dough will resemble cottage curds and should there will be no uncoated flour. Scrape dough with a rubber spatula and redistribute dough around blades. Add remaining flour, and pulse until mixture is evenly distributed around bowl, and mass of dough has been broken up, 4-6 quick pulses. Empty dough into a large bowl.
3. 2. Sprinkle vodka and water over mixture. With rubber spatula, using folding motions,to mix, press down until dough is slightly tacky and sticks together. (Use additional vodka-water mixture as needed). Divide dough into two even balls, and flatten each into 4" disks. Wrap each disk in plastic wrap, and refrigerate at least 45 minutes or up to 2 days.
4. 3. Adjust oven to lowest position, place rimmed baking sheet (Coated with oil or baking spray) on oven rack and heat oven to 435 degrees. Remove one disk from refrigerator and roll out on generously floured surface (Up to 1/4 cup) to a 12 inch circle about 1/8" thick. Roll dough (12" circle) onto rolling pin and unroll into pie plate (9" and coated with oil or baking spray) , leaving at least 1" overhang all-around. Working around the circle ease the dough into the pie plate by gently lifting edges of dough with one hand and pressing dough down into the plate with the other hand. Leave overhang dough in place; refrigerate until dough is firm, about 30 minutes.
5. 5. Combine rum-apple and blueberry filling by gently folding together until thoroughly and evenly mixed. Refrigerate until ready to fill pie plate.
6. 6. Remove second disk from refrigerate, let rest until slightly pliable, and roll out on floured parchment paper surface to 9 1/2 by 14 1/2 x 1/8" inch rectangle. Using a cutting wheel (fluted if available) trim the rectangle 1/2" on all sides.
7. Bake: See second page .

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Taken from www.epicurious.com/recipes/member/views/latticed-rum-raisin-apple-blueberry-pie-p-1-52485281 (may not work)