Lattice Cranberry Apple Pie

5 from 1 vote

Cranberry apple pie is a festive twist on a classic dessert. Cranberries and raisins are baked with sweet apples and spices in a sweet glazed homemade pie crust.

Course Dessert

Cuisine American

Prep Time 50

Cook Time 1 10

Cooling time 30

Total Time 1 45

Servings people

Calories 296kcal

Author Lisa B.

Ingredients

For the pie:

2 pie crusts
1 tablespoon lemon juice
6 medium baking apples such as Fuji (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
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
1/8 teaspoon ground cinnamon
1 large egg
1 tablespoon 2% milk or heavy whipping cream

Instructions

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.

Notes

A leftover baked pie should be covered and placed in the refrigerator within two hours. Eat within four days. I recommend reheating the pie in a preheated 350-degree oven for 5-10 minutes.

To freeze:

For an unbaked pie, leave off the glaze. Carefully wrap the entire pie, plate and all, in three layers plastic wrap. Make sure the entire pie is covered and sealed. Next, gently slide the pie into a gallon sized freezer bag and seal. Be sure to place the pie somewhere flat in your freezer where it won’t get knocked around and damage the crust. Don’t worry about thawing the pie before baking. Simply apply the glaze and follow the baking instructions.

For a baked pie, you will follow the same instructions above, only bake it at 350 degrees for 30-45 minutes until the pie is warmed through.

Be sure to eat a frozen pie within four months for the best flavor.

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