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This pie uses our All-Butter Crust for a 9-inch double-crust pie: http://food52.com/recipes/24906-all-butter-crust-recipe
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Have ready and refrigerated one pastry-lined 9-inch pie pan and pastry round or lattice to top.
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In a heatproof bowl, pour boiling water over the dried cranberries to cover by about an inch. Allow them to plump while making the remaining filling.
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In a food processor fitted with the blade attachment, combine the chopped sage, granulated and brown sugars, salt, arrowroot, cinnamon, and allspice.
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Process until the sage is fully blended.
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Pour the sugar mixture into a large bowl.
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Use the same food processor bowl to briefly process 2 cups of the whole cranberries to a rough chop; add them, along with the remaining 2 cups whole cranberries, to the sugar mixture.
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Peel the apple and shred on the large holes of a box grater.
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In a colander, drain the plumped dried cranberries of excess water, but do not press or squeeze them out.
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Add the shredded apple and the drained dried cranberries to the bowl with the rest of the filling and mix well.
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Stir in the vanilla extract and egg, and mix well.
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Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired.
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Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry.
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Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425u00b0 F.
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Brush the pastry with the egg wash to coat; if your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn).
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Sprinkle with the desired amount of demerara sugar.
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Place the pie on the rimmed baking sheet on the lowest rack of the oven.
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Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.
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Lower the oven temperature to 375u00b0 F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 45 minutes longer.
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Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.
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The pie will keep for 3 days refrigerated or for up to 2 days at room temperature.
