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1. Make crust: In a bowl, combine flour, salt and sugar. Add butter and coat with flour mixture. Use a pastry blender or bench scraper to cut butter into flour, working quickly, until pea-size pieces form.
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2. In a small bowl, combine water, vinegar and ice. Sprinkle 2 tablespoons water mixture over flour mixture. Use a bench scraper or spatula to fully incorporate into flour. Continue to incorporate water mixture, 1-2 tablespoons at a time, until dough just begins to form a ball. Use your hands to fully bring dough together into a ball.
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3. Divide dough into two equal pieces. Shape each into a flat disc and wrap in plastic. Refrigerate at least 1 hour and preferably overnight.
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4. On a lightly floured surface, roll out 1 dough disk, rotating periodically, into a circle 14 inches across and about 1/8-inch thick. Place dough in a 9-inch pie pan, pressing into sides, and refrigerate.
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5. Make filling: Fill a heatproof bowl with dried cranberries. Pour boiling water into bowl, covering cranberries by about 1 inch. Meanwhile, in a food processor fitted with blade attachment, pulse sugars, sage, salt, arrowroot, cinnamon and allspice until fully combined. Transfer sugar mixture into a large bowl.
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6. In the food processor, roughly chop 2 c fresh or frozen cranberries. Add chopped and remaining whole cranberries to sugar mixture.
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7. Drain plumped dried cranberries in a colander. Add apple and plumped cranberries to sugar mixture and stir to combine. Stir in vanilla extract and egg until combined.
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8. Make pie: Pour filling into refrigerated pie shell. Chill filled pie shell 10-15 minutes. Meanwhile, position oven racks in bottom and center positions and place a rimmed baking sheet on bottom rack. Preheat oven to 425 degrees.
