Cranberry apple pie offers a bit of tartness to the classic fall dessert.

Tart and juicy cranberries complement the sweetness of classicapple pieflavors beautifully without making the pie sour.

It’ll be a surprise for holiday guests to see such a beautiful variation on the standard dessert.

Cranberry Apple Pie - Southern Living

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The rest is for baking and cooling.

refrigerated piecrusts (such as Pillsbury), divided

All-purpose flour, for work surface

4medium (8 oz.

each) Granny Smith apples, peeled and sliced 1/4-in.

Cranberry Apple Pie - Southern Living

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thick (6 to 7 cups)

2cups (8 oz.)

fresh orange juice (from 1 medium orange)

1/2tsp.

kosher salt

1/4cup, plus 1 Tbsp.

pie crust fitted into a pie plate

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granulated sugar, divided

1Tbsp.

unsalted butter, cut into small cubes

1large egg, lightly beaten

1Tbsp.

Fold excess crust under, around edges.

pie crust cut into slices

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Refrigerate while preparing lattice and filling, at least 20 minutes or up to 1 hour.

Cut dough into 10 (1-inch) strips.

Thread the pie dough strips over and under one another to form a lattice.

pie crust strips made into lattice

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Freeze, uncovered, while making the filling, at least 12 minutes or up to 1 hour.

Prepare oven and baking sheet:

Preheat oven to 425F with rack in center position.

Place a parchment-lined baking sheet on rack while oven preheats.

apple cranberry pie filling

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Scatter cubes of butter over filling.

Trim overhang dough with scissors or sharp knife, and discard.

Press edges of lattice strips into crust edge to seal.

cranberry apple pie filling in pie

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Gently crimp edge decoratively.

Sprinkle top of pie evenly with remaining 1 tablespoon granulated sugar.

egg wash on lattice crust for cranberry apple pie

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cranberry apple pie with lattice crust on top

Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen

cranberry apple pie with sugar on lattice crust

Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen

cranberry apple pie after baking

Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen