¾cup(150 g) granulated sugar, plus more for sprinkling on top
2 to 3tablespoonsall purpose flour, plus more for dusting work surface
Apple Cranberry Filling
Core, peel and cut the apples. I used an apple peeler to cut the apples to cut 1/4-inch thick slices quickly.
Place apple slices in a large bowl. Pour orange juice and orange zest on apples first to prevent browning. Add cranberries, sugar, flour, cinnamon, nutmeg and salt on top. Use a wooden spoon or hands to combine mixture until apples are evenly coated.
Let apple cranberry mixture sit 15 minutes so juices form and apples get tender.
Preheat oven to 400° F.
If using my homemade pie crust recipe, remove the chilled dough from the fridge. On a well-floured board, roll out the dough to about 1/8 of an inch thick and 12 inches in diameter. Place it in a pie plate letting the excess dough hang over the edges. Add filling to the pie and discard any juices. Place the pie in the fridge while preparing the lattice top.
Roll out the second dough to about 1/8 of an inch thick and 12 inches in diameter. Using a sharp knife or pizza cutter, cut 1-inch thick strips. Remove pie from the refrigeratore and place half the strips vertically on top of the pie. Add horizontal strips pulling back every other vertical strips (read notes for more detail on how to make a lattice pie crust). Tuck the strips into the edge where the filling meets the dough. Fold in the edges of the bottom crust to form a thick edge crust and flute using your fingers.
Make egg wash by whisking egg and 1 tablespoon milk in a small bowl. Use a pastry brush to brush mixture on pie crust (you probably won't use all the mixture). Sprinkle crust with coarse sugar.
Place pie plate on a baking sheet and bake it on the middle oven rack at 400° F. Bake for 20 minutes, then reduce temperature to 350° F and bake for 30 to 40 minutes longer. To prevent a burnt crust, add a pie crust shield or aluminum foil to the top of the pie after the first 20 minutes of baking. Pie is done when the filling is bubbling and apples are tender when pricked with a toothpick.
Let the pie cool on a rack for 3 to 4 hours so the filling sets. If you wish to serve the pie warm, place it in the oven at 300° F for 15 minutes.
Apples: Granny Smith, Honeycrisp or Braeburn or a mix of those three are best for baking pies.Cranberries: Fresh or frozen cranberries may be used in this recipe. If using frozen, defrost them first and discard juices.Store cranberry apple pie covered in the refrigerator for up to 5 days. Pie is best when it is eaten the day it is baked.Freeze cranberry apple pie wrapped in plastic wrap and aluminum foil for up to 3 months. Defrost in the refrigerator overnight before serving or reheating.