Apple Cranberry Pie

Instructions

1. Prepare the pie crust
   In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and cut it into the flour mixture using a pastry cutter until pea-sized pieces form. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until dough just comes together. Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the filling
   In a large bowl, combine sliced apples and cranberries. In a separate bowl, mix granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Add the sugar mixture to the fruits along with lemon juice. Toss gently until all fruit is coated. Let stand for 15 minutes.
3. Assemble the pie
   Preheat oven to 425°F (220°C). Roll out one disc of dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish. Pour filling into the crust, mounding slightly in the center. Roll out the second disc and cut into 1-inch strips for a lattice top, or leave whole for a traditional top crust (cut slits for venting if using whole crust).
4. Create the lattice top
   Arrange half of the dough strips across the pie. Fold back every other strip halfway and place a strip perpendicular across the unfolded strips. Return the folded strips to their original position. Repeat this weaving process until the lattice is complete. Trim excess dough and crimp edges.
5. Finish and bake
   Brush the top crust with egg wash and sprinkle with turbinado sugar. Place pie on a baking sheet. Bake at 425°F for 20 minutes, then reduce heat to 375°F (190°C) and bake for an additional 30-35 minutes until crust is golden brown and filling is bubbling. Cover edges with foil if browning too quickly.
6. Cool and serve
   Allow pie to cool on a wire rack for at least 3 hours before slicing. This cooling time allows the filling to set properly. Serve at room temperature or slightly warm with a scoop of vanilla ice cream if desired.