Apple-Cranberry Lattice Pie

• 1 pkg (14.1 oz) refrigerated pie dough
• 2 1/2 lbs Gala, Fuji or Winesap apples, peeled, cored and sliced
• 1/4 cup dried cranberries
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 2 tbsp butter
• 1 None egg, diced, whisked together with 1 tbs of water

1. Heat oven to 400u0b0F. Line 9 inch pie plate with 1 pie dough, leaving overhang. In a bowl, gently toss apples and cranberries with sugar, flour and cinnamon. Place apple mixture on top of the dough in the pie pan. Drizzle lemon juice and sprinkle diced butter over apple mixture.
2. Place lattice pie cutter on a clean work surface, design side facing up, dust lightly with flour. Gently lay remaining pastry dough over lattice cutter design, making sure dough is centered. Gently roll dough with a rolling pin until pattern is cut. Carefully remove dough from cutter and arrange on pie. Gently press dough around edge of pie pan to seal and fold and crimp dough overhang to create decorative edge. Place pie on jelly roll pan.
3. In a bowl, combine egg and 1 tablespoon of water. Brush egg mixture over top of the pie. Bake for 20 minutes. Reduce heat to 375u0b0F. Bake for 40 minutes or until golden brown and apples are tender, covering edges with foil if they start to brown too much. Let cool.

gala, ubc, ubc, light brown sugar, flour, ground cinnamon, lemon juice, butter, egg

Taken from recipes-plus.com/api/v2.0/recipes/18747 (may not work)