Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 8 tbsp ice water
  • 5 large Granny Smith apples, peeled and sliced
  • 2 cups fresh cranberries, halved
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 3 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp coarse sanding sugar

Instructions:

  1. Whisk flour, salt, and sugar in a large bowl.
  2. Use a pastry cutter to work the chilled butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  3. Drizzle in ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
  4. Divide dough into two discs, wrap in plastic, and chill in the freezer for 10 minutes.
  5. In a large bowl, toss sliced apples and halved cranberries with lemon juice and vanilla extract.
  6. Sprinkle in the granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg; toss gently to coat.
  7. Roll out the first disc to a 12-inch circle and press it into a 9-inch deep-dish pie plate.
  8. Pour the fruit mixture into the crust, heaping it slightly in the center.
  9. Roll out the second disc, place it over the filling, trim and crimp the edges to seal.
  10. Cut 4-5 slits in the top crust to allow steam to escape.
  11. Brush the top with a mixture of beaten egg and water, then sprinkle with sanding sugar.
  12. Bake for 55 minutes until the crust is mahogany-colored and the filling is bubbling.