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1
In a large bowl, combine the flour and salt.
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2
Using a pastry blender or 2 knives, cut the shortening and butter into the flour until it resembles coarse meal.
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3
Refrigerate the mixture for a few minutes if the butter becomes too soft to work with.
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4
Dribble the ice water over the flour mixture and, using a wooden spoon, stir just until the dough can be gathered into a ball.
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5
Divide the dough in half and pat each piece into a 6-inch disk.
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6
Wrap each disk in plastic wrap and refrigerate until firm, at least 2 hours or overnight, before using.
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7
Preheat the oven to 400.
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8
Roll each disk of dough into a 12-inch round.
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9
Line a 9-inch pie pan with 1 round of the dough and refrigerate both it and the second round until ready to fill.
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10
In a large bowl, toss together the apples, cranberries, orange zest, sugar, flour and slat; transfer to the pie shell.
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11
Brush the edges of the pie shell with the egg wash and cover with the second dough round, lightly pressing the edges together.
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12
Trim any overhanging dough under and crimp to seal.
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13
Brush the top crust with the egg wash, avoiding the decorative rim as it tends to brown more quickly.
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14
Make 4 small slashes in the top crust for venting.
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15
Set the pie on the middle shelf of the oven and place a baking sheet on the lower shelf to catch any drips.
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16
Bake the pie for about 1 hour and 10 minutes, or until the crust is light golden and the juices bubble.
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17
Cover the pie loosely with foil during the last 15 minutes to prevent excessive browning.
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18
Allow the pie to cool on a rack for 20 minutes; serve while still warm.
