Apple Cranberry Lattice Pie Recipe Zoom

Apple Cranberry Lattice Pie Recipe

Makes: 8 servings
Skill Level:

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Step 1

Preheat oven to 400°F.

Step 2

In bowl of food processor, pulse cranberries and 3/4 cup sugar until coarsely chopped. In large bowl, combine apples, cranberry mixture, remaining sugar and flour and toss until apples are well coated.

Step 3

Gently unroll 1 pie crust and press into bottom and up sides of 9 inch pie pan. Place fruit filling in pie pan.

Step 4

Gently unroll remaining pie crust and cut strips, some wide (about 1-1/2 inches) and some narrow (about 1/2 inch). Use some of the strips to make molded braids with the Wilton Pie Crust Mold. Use any scraps of dough to cut apple and leaf shapes. Brush edge of bottom pie crust with egg wash. Place strips horizontally, then vertically, across the top of the pie, trimming so that each strip comes to the edge of the pie. Decorate with apple and leaf cut outs. Press the ends of the lattice crust and the excess bottom dough around the edges to seal, crimping the edges. Brush with egg wash. Place on cookie pan.

Step 5

Bake 15 minutes. Reduce oven temperature to 350°F and bake 50-60 minutes or until crust is golden brown and fruit juices are bubbling. If the crust edges begin to get too brown, cover with the Wilton pie shield or strips of aluminum foil. Remove pie from oven and cool completely on cooling grid. If desired, decorate the pie with edible flower or herbs.

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refrigerated pie crusts

1 package (14.1 ounces) refrigerated pie crusts

Granny Smith apples

1 1/2 pounds Granny Smith apples (about 3 large apples, peeled, cored, sliced 1/4-thick, chopped into small pieces)


1 1/2 cups fresh or thawed frozen cranberries

granulated sugar

3/4 cup + 1/3 cup granulated sugar

all-purpose flour

1/4 cup all-purpose flour

ground cinnamon

1/2 teaspoon ground cinnamon


1 egg (lightly beaten with 1 tablespoon water)



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