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1
On a lightly floured surface, roll half of the Double-Crust Pastry into an 11-inch round about 1/8 inch thick.
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2
Transfer the round to a 9-inch pie pan and fit it against the bottom and sides without stretching.
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3
Using a small sharp knife, trim the dough flush with the rim.
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4
Refrigerate the pie shell for 30 minutes.
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5
Using a small sharp knife, peel, quarter and core the apples.
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6
Slice them lengthwise 1/4 inch thick.
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7
In a medium bowl, toss the apples with the cranberries, sugar, flour, orange zest, cinnamon and salt; mix well.
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8
Pour the filling into the pie shell.
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9
Dot with the butter.
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10
Preheat the oven to 400.
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11
Lightly moisten the edge of the pie shell with cold water.
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12
Roll out the other half of the Double-Crust Pastry into a 12-inch round and drape it over the pie.
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13
Trim the overhanging dough to 1/2 inch.
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14
Tuck the excess dough under the rim of the bottom pie shell and press to seal; crimp decoratively.
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15
Using a small sharp knife, cut 3 or 4 steam vents in the top.
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16
Bake the pie for 20 minutes.
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17
Cover the rim with foil to prevent overbrowning.
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18
Bake for 30 minutes, or until the apples feel tender when a cake tester is inserted into the center of the pie.
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19
Transfer to a rack to cool.
