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1
Blend flour, sugar and salt in processor.
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2
Add butter and process until mixture resembles coarse meal.
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3
Using on/off turns, blend in enough ice water by tablespoonfuls to form moist clumps.
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4
Gather dough together and divide into 2 pieces.
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5
Flatten into disks; wrap each disk in plastic and refrigerate at least 1 hour.
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6
(Can be prepared 2 days ahead.
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7
Keep refrigerated.
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8
Let dough soften slightly at room temperature before rolling out.)
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9
Position rack in bottom third of oven and preheat to 375F.
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10
Combine apples, dried cranberries, flour, brown sugar, lemon juice, nutmeg and cloves in large bowl.
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11
Toss to blend.
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12
Roll out 1 dough disk on floured surface to 12-inch round.
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13
Transfer to 9-inch-diameter glass pie dish.
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14
Spoon filling into crust, mounding slightly in center.
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15
Dot with butter.
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16
Roll out second dough disk on floured surface to 13-inch round.
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17
Drape dough over filling.
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18
Trim dough overhang to 1/2 inch.
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19
Press top crust and bottom crust together at edge to seal.
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20
Fold edge under; crimp edge decoratively.
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21
Cut four 2-inch-long slits in top crust to allow steam to escape.
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22
Bake pie 45 minutes.
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23
Cover crust edges with foil to prevent overbrowning.
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24
Continue to bake pie until crust is golden, apples are tender and juices bubble thickly through slits, about 55 minutes longer.
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25
Cool pie on rack.
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26
Cut into wedges.
