Yield: 1 (9-inch) deep-dish pie

3 large Granny Smith apples (about 1¾ pounds), peeled, cored, and sliced
3 large Braeburn apples (about 1¾ pounds), peeled, cored, and sliced
½ cup dried cranberries
1 tablespoon fresh lemon juice
½ cup plus 2 teaspoons sugar, divided
½ cup firmly packed light brown sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter, cut into pieces
1 (14.1-ounce) package refrigerated piecrusts (2 sheets)
1 egg yolk, lightly beaten

1. Preheat oven to 425°.

2. In a large bowl, combine apples, cranberries, and lemon juice.

3. In a small bowl, combine ½ cup sugar, brown sugar, flour, cinnamon, and nutmeg. Pour over apples, tossing gently. Set aside.

4. On a lightly floured surface, unroll 1 piecrust. Using a rolling pin, gently roll into a 10-inch circle. Line a 9-inch deep-dish pie plate with dough. Pour filling into crust. (Filling will mound above rim of pie plate.) Dot with butter pieces.

5. Unroll remaining piecrust; cut into 1-inch strips. Arrange strips in a lattice design over filling. Fold edges under, and crimp as desired. Using a pastry brush, brush egg yolk on lattice. Sprinkle with remaining 2 teaspoons sugar.

6. Bake on lowest oven rack for 30 minutes; cover with aluminum foil, and continue baking until apples are soft, approximately 30 to 45 minutes more. Let cool completely on a wire rack.