With Thanksgiving just around the corner, you may be putting together your menu. And if you’re like us at COOK, you may be trying to think of new ways to spice up your Thanksgiving routine. And while there are endless ways to treat your turkey, what about dessert? This past weekend, Holly Ricciardi of Magpie Artisan Pie Boutique taught our guests how to prepare a welcome alternative to the standard pumpkin or pecan pie–Apple Cranberry Lattice Pie. Below are the surprisingly simple steps to making your own pie, but if you’re feeling less-than-Martha, it’s ok…Magpie is now accepting Thanksgiving orders!

Apple Cranberry Lattice Pie
Makes 9” Pie
Recipe courtesy of Magpie Artisan Pie Boutique

• 2 lbs sweet apples, peeled, cored and sliced 1/4 inch thick
• 1 cup fresh or frozen cranberries
• 2 tsp orange juice
• 1 tsp orange zest
• 3/4 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• pinch salt
• double-crust of your favorite pie dough

Heat oven to 400˚F.

In a bowl mix orange zest, sugar, cornstarch, cinnamon, and salt; set aside.

In a large bowl, toss sliced apples and cranberries with orange juice. Add sugar mixture and toss until apples are evenly coated.

Roll out dough to 13-inches circle on a floured surface, fit into a 9-inch pie tin. Distribute prepared cranberry apple mixture evenly in pie shell.

Roll out second ball of dough to 13-inches and cut into 1/2-inch strips. Lattice strips of dough over fruit. Press the edge of dough together and trim over hang to 1-inch. Fold overlay under itself and crimp. Brush top with egg wash.

Bake on a lined rimmed baking sheet for 20 minutes. Reduce to 375˚F rotate and bake for 35 – 45 minutes until crust is golden and juices bubbling. Cool completely.