![lattice apple pie lattice apple pie](https://2.bp.blogspot.com/-dvssnpRoCKE/WTsMFaUNB4I/AAAAAAAAPJs/vepRWSWS0F4x1xqwgJHUb3ji5grltGVgwCLcB/s1600/pie_herringboneLattice-4275.jpg)
Lightly brush the lattice with the milk and sprinkle the remaining 2 teaspoons sugar over it.īake the pie on the rack above the baking sheet for 20 minutes.
![lattice apple pie lattice apple pie](https://canadianmomeh.com/wp-content/uploads/2015/10/lattice-apple-pies-ing5.jpg)
Pinch the bottom crust and strips together and fold the overhang under. Arrange the dough strips over the filling, forming a lattice (see “How to Lattice” below). Transfer the apple filling to the pie shell, then scatter the butter on top. Using a large knife, cut ten 1-inch-wide strips from the dough round. On the floured surface, roll out the other disk of dough into a 12-inch round. Brush away the excess flour and transfer the dough to a 9 1/2-inch glass pie plate, centering it in the pie plate and letting the excess dough hang over the edges. Roll out the dough into a 13-inch round, occasionally rotating the dough and dusting it with flour to prevent sticking. Unwrap the larger disk of dough ( recipe here), set it on a floured surface, and lightly dust the top of the dough. Add the apple wedges and cranberries and mix to combine. In a large bowl, whisk the brown sugar, flour, cinnamon, nutmeg, cloves, and salt together. The baking sheet will catch any bubbled-over juices.) Preheat the oven to 425 degrees. (Being near the heat source will help the bottom crust bake and brown properly. Position one rack in the lower third of the oven and a second rack just above it.