Ingredients:

• FOR FILLING: 8 - 10 medium sized apples (use a combination of apples)
• 1/2 C fresh or frozen cranberries (NOT dried)
• 2 T all-purpose flour
• 1/4 C light brown sugar
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp allspice
• 2 T butter, cut into small pieces
• FOR CRUST: 1 C, 2 sticks cold unsalted butter
• 1 large egg
• 1 tsp. apple cider vinegar
• Cold tap water with a pinch of cream of tartar
• 2 1/2 C all-purpose flour
• 1 tsp salt
• 1 tsp sugar

Instructions:

1. Start by making crust: Cube the 1C of butter into 1/2inch pieces. Keep cold in fridge.

2. Break the egg into a 2C container, and quickly whisk. Add vinegar, and then add enough cold water to make a total of 4 1/2 ounces. Mix well with whisk or fork. Put container in fridge with butter.

3. Set up stand mixer with paddle attachment. Sift the flour into 1 C and 1/2 C measuring cups for a total of 2 1/2 C (or weigh 12 ounces) and put in mixing bowl. Add the salt and sugar, let the machine run at medium speed for a few moments to combine. Lower the speed and begin adding the butter. When all of the butter has been added, and the size of the butter pieces is about the size of a small pea, add half of the egg liquid mixture. Mix 15 seconds then add the remaining half of the liquid. Turn mixer off as soon as the dough starts to come together. Remove the paddle, and scrape the dough onto a lightly floured surface.
   Press into a ball, cut in half and place each half in plastic bag and press into disks. Do not knead or work the dough unnecessarily. Chill wrapped disks in fridge for at least one hour or up to 12 hours.

4. When you are ready to finish the pie, roll our 1 disk of dough into a circle about 12 inches in diameter and 1/8 inch thick. Dust any excess flour off disk. Drape over a 9 inch pie plate and gently press in. Trim excess dough around the edge of the pie plate. Refrigerate while making pie filling.

5. FOR PIE FILLING:
   Peel and thinly slice apples into flat slices so the filling will be smooth under the top crust. Place apples slices and cranberries into a large bowl and sprinkle with lemon juice. Add flour, brown sugar and spices. Mix with a large spoon to evenly coat all fruit.

   Spoon into prepared pie shell and scatter small bits of butter over the surface. Place in fridge while you roll out the second disk. You can either top the pie with a full crust, or cut the other disk into strips for a lattice top. Place the top crust on the filled pie and chill for at least an hour.

6. Preheat oven to 400 degrees, and put rack in the lower third of the oven. Put clean aluminum foil on the bottom of the oven to catch any drips. Brush the top of the crust with a mixture of egg whisked with a tsp of water.

   Bake the pie at 400 degrees for 20 minutes. Turn down the oven and bake for an additional 45 minutes BUT check the crust after 30 minutes. If it is browning too quickly, place a sheet of foil over the top of the pie. The pie is done when the the top crust is golden brown and the filling bubbles throughout. Remove from oven and cool before cutting.