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Old Fashioned Apple Cranberry Lattice Pie Recipe

Just because something is “Old Fashioned” doesn’t mean that it doesn’t taste great! That’s exactly the case with this classic recipe for Apple Cranberry Lattice Pie. You can just imagine this fruit pie cooling on a windowsill at a farmhouse, filled with big pieces of apple and a generous helping of fresh cranberries. What really sets this dessert apart though is its beautiful lattice pie crust. With a little patience and a steady hand, you’ll be baking a pie you’ll want to admire before sharing it with anyone!

Prep45 min
Total Time2 hr
Skill LevelIntermediate

Amount8 servings

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 400°F.
Using a food processor, pulse the cranberries and 3/4 cup of sugar together until it's coarsely chopped.
In a large bowl, combine the chopped apples, cranberry mixture, cinnamon, remaining ? cup sugar and flour and then toss the pie filling all together until the apples are well coated.
Gently unroll 1 pie crust and press it into the bottom and up the sides of the 9 inch pie pan.
Place fruit filling in pie pan.
Gently unroll the remaining pie crust and cut it into strips of dough, some wide (about 1-1/2 inches) and some narrow (about 1/2 inch).
For an extra special touch, braid a few of the strips together.
Use any scraps of pie dough to cut apple and leaf shapes using Wilton’s Fall Cookie Cutters.
In a small bowl, use a fork to mix the egg and water together to create an egg wash.
Brush the edges of the pie’s bottom crust with the egg wash.
Next get ready to start weaving a lattice. Place strips horizontally, then vertically, across the top of the pie, trimming it so that each strip comes to the edge of the pie.
Decorate the lattice top with the 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 the pie pan on the bottom rack of the preheated oven and bake for 15 minutes.
Reduce the oven temperature to 350°F and bake for another 50-to-60 minutes or until the crust is golden brown and fruit juices are bubbling. If the crust edges begin to get too brown, cover with a Wilton pie shield or strips of aluminum foil.