apple-cranberry pie

By emtoothfxr

make ahead and freeze prior to baking. Bake same day but for longer.
Use fondant fluted cutter to make lattice top.
Preheat the oven to 375 degrees F.

To make a lattice, roll out dough into a 12-inch square; using a fluted pastry wheel, cut the square into 1/2- to 3/4-inch-wide strips. Lay strips, spaced 1 inch apart, across the filling. Fold back every other strip almost to the edge; then, at the folds, place a new strip perpendicular to the first ones. Return the folded strips so they overlap the new strip. Fold back the the other set of strips, stopping about 1 inch away from the first perpendicular strip; arrange another perpendicular strip at the folds. Continue until the lattice has been formed. Trim the overhanging strips so they are flush with the pie plate's edge. Using a fork, seal the strips to the edge.

Ingredients

• 1 jar apple-cranberry pie filling from trader joes
• 2 ready-made pie crusts chilled
• fondont cutter
• egg white?

Preparation

Step 1

place one pie crust in pie pan to edge and cut smooth
pour filling in the middle
roll out the other dough and cut into long 1 inch strips with the fondant cutter. Follow the pattern instructions.
cover and freeze

day of: remove FROZEN. brush with egg whites and sprinkle with granulated sugar. Bake at 375 for one hour-check.