Cranberry-Ribbon Apple Pie

• 1 1/2 cups plus 1 tablespoon sugar
• 1/2 cup 100% cranberry juice
• 2 cups cranberries (about 8 ounces)
• 2 pounds Granny Smith apples, peeled, cored, thinly sliced
• 1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced
• 2 tablespoons all purpose flour
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 2Butter Pie Crust Dough disks
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1 teaspoon milk
• Pinch of ground cinnamon
• Vanilla ice cream

1. Stir 3/4 cup sugar and juice in saucepan over medium-high heat.
2. Add cranberries; bring to simmer.
3. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes.
4. Cool.
5. (Can be made 2 days ahead.
6. Cover and chill.)
7. Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend.
8. Preheat oven to 400F.
9. Roll out 1 dough disk on floured surface to 13-inch round.
10. Transfer to 9-inch deep-dish glass pie dish.
11. Trim overhang to 1 inch.
12. Spread cranberry mixture over crust bottom.
13. Top with apple mixture; dot with butter.
14. Roll out second dough disk on floured surface to 13-inch round; drape over apples.
15. Trim overhang to 1 inch.
16. Press crust edges together to seal; crimp.
17. Cut 1-inch hole in center.
18. Brush crust with milk.
19. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.
20. Bake pie 15 minutes; reduce oven temperature to 375F and bake until crust is golden, about 50 minutes.
21. Transfer to rack; cool at least 2 hours.
22. (Can be made 6 hours ahead.
23. Let stand at room temperature.)
24. Serve warm or at room temperature with vanilla ice cream.

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Taken from www.epicurious.com/recipes/food/views/cranberry-ribbon-apple-pie-108854 (may not work)