CRANBERRY-RIBBON LATTICE APPLE PIE

Cranberry-Ribbon Lattice Apple Pie image

Number Of Ingredients 11

2/3 cup Granulated Sugar
1 cup Frozen or Fresh Whole Cranberries
1/4 cup 100% Cranberry Juice
1/4 cup Grand Mariner or Orange Liqueur
6 Granny Smith Apples
2 tablespoons Fresh Lemon Juice
1 teaspoon Ground Cinnamon
1/4 cup All-Purpose Flour
3/4 cup Light-Brown Sugar
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
2 Frozen Pie Crust Rounds, chilled

Steps:

Combine first four ingredients in saucepan and reduce over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool completely. (Can be made 2 days ahead. Cover and chill.)
Toss remaining ingredients in a large mixing bowl to combine. Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Fill with apple mixture, top with chilled Cranberrry sauce; dot with butter. Roll out second dough disk on floured surface to 13-inch round, cut into 1-inch strips and lattice diagonally over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.
Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature.