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1
Make the crust: In a food processor, briefly pulse together flour and salt.
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2
Add butter and pulse until mixture forms chickpea-size pieces.
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3
Add ice water, 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.
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4
Form dough into two balls, one about 2/3 of dough and the other the remaining 1/3 of dough.
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5
Wrap each with plastic and flatten into disks.
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6
Refrigerate at least 1 hour and up to 2 days before rolling out and baking.
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7
Lightly flour a work surface and remove the plastic wrap from the larger dough ball.
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8
Using a lightly floured rolling pin, roll out the dough ball to a 12-by-16-inch rectangle, dusting with flour if dough sticks.
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9
(Leave smaller dough ball in the fridge.)
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10
Transfer rolled-out dough to a 9-by-13-inch baking dish.
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11
Carefully line the pan with dough, pressing it into bottom of pan and completely up the sides.
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12
Crimp the top edges.
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13
Chill dough in fridge until ready to fill.
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14
Roll out remaining dough ball to a 10-by-13-inch rectangle, dusting with flour if dough is sticking.
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15
Using a decorative cookie cutter (like apples, leaves or hearts), cut out dough shapes.
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16
Reroll scraps if necessary to use up as much dough as possible.
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17
Transfer cutouts to a small baking sheet.
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18
Return baking pan and sheet to refrigerator to chill while you prepare filling.
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19
Heat oven to 425 degrees.
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20
Arrange a wire rack in the lowest position in the oven.
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21
Place a large rimmed baking sheet on the floor of the oven to preheat.
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22
Make the filling: In a large bowl, combine apples, sugar, maple syrup, cranberries, tapioca, rum, lemon zest and juice, ginger, salt, cinnamon and nutmeg.
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23
Let mixture stand 10 minutes.
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24
Pour filling into bottom pie crust and dot with 2 tablespoons diced butter.
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25
Arrange dough cutouts on top of apple mixture, overlapping it slightly and making sure several cutout edges touch sides of pan.
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26
Whisk together egg and cream.
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27
Brush over crust; sprinkle with Demerara sugar.
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28
Move rimmed baking sheet from oven floor to lowest rack.
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29
Place pie pan on baking sheet and bake for 20 minutes.
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30
Reduce oven temperature to 375 degrees.
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31
Continue baking until crust is golden brown and juices are bubbling thickly, 40 to 60 minutes longer.
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32
Loosely tent top of pie with foil if crust browns before filling is ready.
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33
Transfer pie to a wire rack to cool completely before serving.
