Cranberry-Ribbon Lattice Apple Pie

• 2/3 cup Granulated Sugar
• 1 cup Frozen or Fresh Whole Cranberries
• 1/4 cup 100% Cranberry Juice
• 1/4 cup Grand Mariner or Orange Liqueur
• 6 Granny Smith Apples
• 2 tablespoons Fresh Lemon Juice
• 1 teaspoon Ground Cinnamon
• 1/4 cup All-Purpose Flour
• 3/4 cup Light-Brown Sugar
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• 2 Frozen Pie Crust Rounds, chilled

1. Combine first four ingredients in saucepan and reduce over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool completely. (Can be made 2 days ahead. Cover and chill.)
2. Toss remaining ingredients in a large mixing bowl to combine. Preheat oven to 400u0b0F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. Fill with apple mixture, top with chilled Cranberrry sauce; dot with butter. Roll out second dough disk on floured surface to 13-inch round, cut into 1-inch strips and lattice diagonally over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.
3. Bake pie 15 minutes; reduce oven temperature to 375u0b0F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature.

sugar, cranberries, cranberry juice, apples, lemon juice, ground cinnamon, allpurpose flour, lightbrown sugar, unsalted butter, pie crust

Taken from www.epicurious.com/recipes/member/views/cranberry-ribbon-lattice-apple-pie-56550be74ce99a3501f432c3 (may not work)