8apples (about 3 lbs), peeled and sliced to 1/4"I used half granny smith and half honeycrisp apples.
1/2cuplight brown sugar, packed
Zest of a orange
1 1/2teaspoonsground cinnamon
1/4 teaspoonground nutmeg
1/4 teaspoon ground cloves
1/2teaspoonfine sea salt
demerara sugar, for sprinkling
Prepare the pie crust:
On a floured work surface, roll out one of the discs of chilled dough, keeping the other disk refrigerated. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
Place the dough onto the pie dish. Ease the dough, without stretching, into the pie dish. Refrigerate until ready to use.
Prepare the lattice:
On a floured work surface, roll out the second disk of dough, also to a 12" diameter.
Cut 10-12 evenly sized strips using a pizza cutter or a knife. Lay the strips on a cookie sheet lined with parchment and place in the refrigerator until ready to use.
Prepare the filling:
Position the baking rack in the middle of the oven. Heat the oven to 425F and place a large baking sheet on the center of the rack.
In a large bowl, combine the apples, orange zest, orange juice, brown sugar, sugar, cinnamon, ginger, cardamom, cloves, nutmeg and salt and mix to combine.
Transfer the apples to a large colander and place over a bowl. Let the apples macerate and release their juices for at least 40 minutes or for as long as two hours.
Pour the drained liquid into a small saucepan along with the butter over medium low heat. Place the apples back into the bowl.
Cook the liquid until slightly thickened and reduced to about 1/2 cup. Set aside to cool slightly.
Add the cranberries, cornstarch and liquid to the apples and mix to combine.
Compile the pie:
Remove the pie crust from the refrigerator. Layer the apples and cranberries into the pie crust, creating a mound in the center.
Remove the lattice strips from the refrigerator. Lay 5 to 6 strips, evenly spaced over the pie.
Weave the remaining strips over and under, perpendicular to the first set of strips to create a lattice. Adjust the strips to ensure they are evenly spaced.
Trim any excess dough over 2". Fold and tuck the dough on the edges to create an outer ridge and to ensure the lattice and bottom crusts are adhered.
Flute the edge, or crimp with a fork.
Whisk together the egg and the water. With a pastry brush, brush the lattice top and the edges with a thin layer of the egg wash.
Lightly sprinkle demerara sugar over the lattice crust.
Place the pie on the baking sheet in the center of the oven. Bake for 30 minutes.
Reduce the oven temperature to 350 and bake for an additional 35-45 minutes, or until the filling is bubbling and the crust is golden brown.
Let the pie cool for 3 hours to allow the filling to set, or until just warm.
Pie can be made in advance and left at room temperature for a day. To keep the pie longer, cover the pie tightly with plastic wrap and store in the refrigerator for up to 3-4 days.