Rustic Apple-Cranberry Pie

Ingredients

• For the crust:
• 1 1/4 cups all purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into small cubes
• 2 to 3 tablespoons ice water
• For the filling:
• 24 ounces baking apples such as Granny Smith, Golden Delicious, or Gala, peeled and cored, sliced into 1/2-inch wedges
• 1/2 cup fresh cranberries
• 1/4 cup granulated sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon cinnamon
• 1 tablespoon unsalted butter

Directions

1. In a large bowl, stir the flour, sugar, and salt together. Work the butter into the flour with a pastry cutter, or use your fingertips to rub it in, until the butter is no longer visible in pieces. Add 2 tablespoons ice water, then fold with a rubber spatula just until the dough is moistened, pushing it into itself against the side of the bowl so it comes together. If it still feels too dry, add as much as 1 more tablespoon water. Stop before you overmix it. Pat the dough into a 5-inch disc, wrap it in plastic wrap, and chill for 1 hour.
2. Set the oven rack in the middle position and heat the oven to 425°F. Place a sheet of parchment paper on your work surface. With a lightly floured rolling pin, roll the dough into a 13- to 14-inch round. As you roll, press the outer edge back together where needed so it does not crack apart. Move the parchment and dough onto a baking sheet, then refrigerate until you need it.
3. In a bowl, toss together the apples, cranberries, sugar, flour, and cinnamon. Mound the fruit in the center of the dough, leaving about 3 inches clear around the edge.
4. Fold the dough up and around the fruit, doing your best to keep it from cracking. Dot the fruit with butter. Bake until the crust is golden and the fruit has softened, 45 to 60 minutes. Let the pie cool on the pan. Slice and serve. At room temperature, the pie can sit under a loose cover over night.