Cranberry Mincemeat Lattice-Top Pie

• 3 pounds baking apples (such as Jonathan or McIntosh), peeled, cored, chopped
• 1 cup dried cranberries
• 1 cup golden raisins
• 1/2 cup chopped pecans
• 1/2 cup (packed) dark brown sugar
• 6 tablespoons brandy
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 1/4 cup apple cider or apple juice
• 1/4 cup unsulfured (light) molasses
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated lemon peel
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• Pinch of salt
• 1Basic Pie Crust
• 1 tablespoon milk
• 1 tablespoon sugar

1. Combine all ingredients except crust, milk and 1 tablespoon sugar in heavy large saucepan.
2. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 50 minutes.
3. Cool completely.
4. (Mincemeat can be prepared up to 1 week ahead.
5. Cover and refrigerate.)
6. Position rack in bottom third of oven and preheat oven to 400 F. Roll out 1 dough disk on lightly floured surface to 13-inch round.
7. Transfer to 9-inch-diameter glass pie dish.
8. Trim any overhang.
9. Crimp edge.
10. Brush crust with milk.
11. Sprinkle crust with 1 tablespoon sugar.
12. Bake pie until crust is golden brown and mincemeat bubbles thickly, about 45 minutes.
13. Transfer pie to rack and cool completely.
14. (Can be prepared 1 day ahead.
15. Cover pie with foil and store at room temperature.)

baking apples, cranberries, golden raisins, pecans, brown sugar, brandy, unsalted butter, apple cider, molasses, lemon juice, ground cinnamon, ground allspice, ground cloves, salt, pie crust, milk, sugar

Taken from www.epicurious.com/recipes/food/views/cranberry-mincemeat-lattice-top-pie-2595 (may not work)