Directions

1. Place and press 1 ready-to-bake pie crust in a 9-inch tart pan with removable bottom. Refrigerate 30 minutes.

2. Preheat oven to 375 degrees F.

3. Combine apples, raisins, sugar, flour, Cranberry Chutney and cinnamon in a bowl and mix until uniform.

4. Spoon into prepared shell, spreading evenly.

5. Cut second ready-to-bake pie crust into 1-inch wide strips for lattice topping.

6. Using a long, narrow spatula, carefully lift every other strip onto tart, using 5-6 strips.

7. Rotate pie 45 degrees. Carefully place 5-6 more strips on top (optional: weave strips).

8. Whisk together the egg yolk and milk or cream.

9. Brush the entire crust, top and edges with egg wash.

10. Bake tart in lower 1/3 of oven for about 1 hour until apples are tender and crust is golden brown.