2poundsBraeburn apples, cored and cut into 1/4-inch slices
1/3cupplus 1 tablespoon unrefined cane sugar
2tablespoonsfresh lemon juice
4tablespoonsall-purpose flour, divided
3/4cupfirmly packed brown sugar
1/4cupunsalted butter, softened
2Light and Flaky Crusts, unbaked
Preheat oven to 350°F. In a large bowl, combine apple slices, 1/3 cup unrefined cane sugar, cranberries, and lemon juice, and toss to blend. Stir in 2 tablespoons flour. In a separate small bowl, combine remaining flour with brown sugar and butter, and mix with fingers until crumbly.
On a lightly floured surface, roll out one pastry disk to make a 12-inch round. Fit into a 10-inch deep-dish pie plate, leaving an overhang. Spoon apple mixture into shell. Top with butter and brown sugar mixture.
Cut second pastry in half. On a lightly floured surface, roll one of the halves into a thin, 12-inch round, and, with a fluted pastry wheel, cut into 1-inch-wide strips. Repeat procedure with second half.
Carefully weave dough strips in a lattice pattern over pie. Trim edges of lattice flush with rim of pie plate. Roll dough overhang from bottom pastry up over lattice edges and crimp decoratively. Brush top with milk and sprinkle with remaining 1 tablespoon unrefined cane sugar.
Bake pie in middle of oven for 1 hour and 15 minutes, or until top is golden and filling is bubbly. Cool on rack and serve warm.
Apple-Cranberry Lattice Pie
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.