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1
Prepare pastry.
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2
Combineapples, dates, cranberries, sugar, lemon juice, cinnamon, and nutmeg in a 5-qt saucepan.
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3
Heat to boiling over medium heat, stirring frequently; continue cooking till apples are soft but still retain their shape, about 20 min.
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4
Set aside.
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5
Preheat oven to 400 degrees.
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6
Between 2 sheets of floured waxed paper, roll out one ball of pastry to an 11-inch round.
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7
Remove top sheet of paper and invert pastry into a 9-inch pie plate, letting excess extend over the edge.
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8
Remove remaining sheet of waxed paper.
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9
Spoon apple filling into pastry-lined plate.
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10
Between sheets of floured waxed paper, roll out remaining pastry to a 12-inch round to make top crust.
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11
Remove top sheet of paper and invert pastry over filling.
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12
Remove remaining sheet of paper; gently press pastries around rim where they meet.
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13
Carefully fold the edge of the top crust under the edge of the bottom crust, making a soft rolled border which is even with the rim of the plate.
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14
Cut 4 slits in the top crust to allow steam to escape during baking.
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15
Bake for 30 to 35 min, or possibly till pastry is golden.
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16
Cold pie on a wire rack for 15 to 20 min before cutting.
