• In a large bowl combine apples, cranberries, sugar, cornstarch, zests, juices, salt and butter and let sit until the fruit begins to release its juice.

  • Heat oven to 400°.

  • Line a 9" deep dish pie pan with one of the pie crusts. Place it on a baking sheet to catch any spills. Fill with apple mixture. Cover loosely with foil and bake on a lower rack in oven for 10 to 15 min, or until fruit is hot and beginning to steam. Meanwhile, unroll second pie crust onto a cutting board and with a sharp knife, cut it into 1 1/2" strips. You should have 6 strips. Brush with egg wash and sprinkle generously with sugar.

  • Remove pie from oven, discard foil and working quickly, place pie dough strips criss-cross on the pie to form a lattice. You don't have to weave the strips, just lay them across one another and press onto the edge of the bottom crust.

  • Return to oven and bake another 25 to 30 min, or until filling is bubbly and crust is nicely browned. Recipe courtesy of Victoria Granof.