Cranberries are synonymous with the holidays while apple pie just makes you think of fall. I love how this recipe combines the two. It’s a festive apple pie!
This was my first time to attempt a lattice pattern on a pie. I always assumed it would be hard to do and have somehow managed to avoid making one all these years. The reality was, this was not hard at all! But if you would like to watch a quick tutorial before attempting this, here is a good one.
I do think I still prefer a traditional apple pie. However, I’m glad I gave this one a try. The cranberries naturally lended a slightly tart flavor, but it wasn’t overpowering. The sugary glazed crust gave it just the right amount of sweetness to balance it out. Like most pies, this one is awesome when served warm with a scoop of vanilla ice cream.
Lattice Cranberry Apple Pie
For the pie:
- Pastry for a double pie crust
- 1 tablespoon lemon juice
- 6 medium baking apples such as Fuji or Braeburn (about 2 pounds), peeled and cut into 1/4-inch slices
- 1/2 cup raisins
- 2 tablespoons bourbon
- 3/4 cup fresh or frozen cranberries divided
- 3/4 cup granulated sugar divided
- 1 tablespoon cornstarch
- 2 teaspoons grated lemon peel
- 1/2 teaspoon ground cinnamon
For the glaze:
- 2 teaspoons granulated sugar
- Dash ground cinnamon
- 1 egg
- 1 tablespoon 2% milk or heavy whipping cream
In a large mixing bowl, toss apple slices with lemon juice. Set aside.
In a smaller, separate bowl, combine raisins and bourbon. Allow to sit at room temperature for 20 minutes.
Combine cranberries and ¼ cup sugar in a food processor. Pulse a few times until cranberries are coarsely chopped and combined with the sugar. Add mixture to the apples, along with the cornstarch, lemon peel, cinnamon, remaining sugar and raisins. Stir until thoroughly combined, then allow mixture to stand for an additional 15 minutes.
Preheat oven to 400 degrees. Place oven rack into the bottom third of your oven.
If you have not already rolled out our pastry, roll it out on a lightly floured surface until it is 1/8-inch thick and will cover the bottom and edges of a 9-inch pie plate. Trim the edges of the crust to within ½- inch beyond the edge of the dish.
Pour filling into the prepared pie crust.
Roll remaining pie dough out into a 1/8-inch thick circle. Cut dough into ½-inch to ¾-inch wide strips. Arrange strips over the filling in a lattice pattern. Trim edges to within ½-inch of the pie plate to match the edges of the bottom crust. Seal edges of crust using your thumb or the tines of a fork.
Bake pie at 400 degrees for 25 minutes. Then reduce temperature to 325 degrees and bake for an additional 40-45 minutes or until the crust is golden brown and the filling is bubbling.
Allow pie to cool on a wire rack for at least 30 minutes before serving.