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Celebrate the harmony of tart and sweet with our Cranberry Apple Lattice Pie. This delightful dessert combines the zesty tang of cranberries with the natural sweetness of apples, all encased in a flaky, buttery pie crust. The delicate lattice top adds a touch of elegance and a perfect opportunity to show off your pastry skills. It's a feast for the eyes and taste buds—ideal for holiday gatherings or any time you want to impress your guests!
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine cranberries and apples with both sugars, flour, lemon juice, cinnamon, and salt. Toss until the fruit is well coated.
Roll out half of the pastry dough to fit a 9-inch pie dish. Ease the dough into the dish, leaving some overhang on the edges.
Pour the fruit mixture into the pie crust. Dot the filling with small pieces of butter.
Roll out the remaining pastry dough and cut it into strips about 1/2 inch wide. Weave the strips over the filling to create a lattice pattern. Trim the edges and seal the lattice to the bottom crust by crimping or pressing with a fork.
Brush the lattice and edges with beaten egg for a golden finish. Sprinkle with coarse sugar, if using.
Place the pie on a baking sheet and bake in the preheated oven for 20 minutes. Reduce the temperature to 375°F (190°C) and continue baking for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing. Serve warm or at room temperature.
