Ingredients

• 2 ½ cups Bob's Red Mill Organic Unbleached All Purpose White Flour (340 g)
• ½ tsp Kosher Salt
• 1 cup Unsalted Butter, chilled and cut into ½-inch cubes (230 g)
• 8 Tbsp Ice Water, plus more as needed (120 mL)
• 5 medium Apples, peeled and chopped into ½-inch cubes (900 g)
• 3 cups fresh or frozen cranberries (300 g)
• ⅓ cup Organic Unbleached White All-Purpose Flour (45 g)
• ¼ cup Granulated Sugar (50 g)
• ⅓ cup Brown Sugar (70 g)
• 2 tsp Apple Pie Spice
• 1 tsp Vanilla Extract
• 1 Egg Yolk (20 g)
• 1 Tbsp Water
• 2 Tbsp Granulated Sugar (12 g)

Instructions

1. To make pie dough in the food processor, pulse together flour, salt and butter very briefly. Add ice water and pulse until dough just comes together. To make pie dough by hand, toss together flour, salt and butter. With your fingers or a pastry cutter, cut butter into the flour until it’s the size of peas. Add ice water and mix until it just comes together.
2. For both, turn the dough out onto the countertop and bring it together. Divide dough in half and shape into disks. Wrap and refrigerate for 1 hour.
3. In a large skillet, heat chopped apples and cranberries over medium low heat for 8-10 minutes, stirring constantly. Once apples have softened and released some of their juices, remove from heat and stir in flour, sugars, spices and vanilla. Set aside to cool.
4. Preheat the oven to 425°F.
5. Remove dough from the refrigerator and roll into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie plate, letting the edges overhang. Fill with apple cranberry mixture. Roll out the second disk of dough, cut into strips and arrange in a lattice pattern. Fold bottom crust edges up and crimp as desired.
6. Whisk together egg yolk and water to create an egg wash. Brush onto the crust and sprinkle with sugar.
7. Bake at 425˚F for 15 minutes. Reduce temperature to 350˚F and continue to bake for another 45 minutes, or until the filling is tender and the crust is golden brown. Rest at room temperature for at least 1 hour before serving.