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1
If you havent already, prepare the pastry and refrigerate it until firm enough to roll, about 1 hour.
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2
On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 13 1/2-inch circle with a floured rolling pin.
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3
Invert the pastry over a 9-inch deep-dish pie pan.
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4
Center it, then peel off the paper.
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5
Tuck the pastry into the pan; without stretching it, and let the edge of the pastry drape over the side of the pan.
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6
Refrigerate while you make the filling.
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7
Put the cider in a small saucepan, bring to a boil, and let boil until it is reduced to 1/4 to 1/3 cup; keep a heatproof measuring cup nearby to check it.
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8
Set aside.
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9
Put the apples, pears, pumpkin, and cranberries in a large mixing bowl.
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10
Add the reduced cider and granulated sugar and toss well to mix.
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11
Set aside for 10 minutes.
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12
Preheat the oven to 400 degrees.
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13
In a small mixing bowl, combine the corn-starch and brown sugar.
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14
Add this to the fruit and mix again.
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15
Mix in the lemon juice, lemon zest, cinnamon, and cloves.
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16
Set aside.
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17
On another sheet of floured waxed paper, roll the other half of the pastry into an 11 1/2-inch circle.
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18
Moisten the rim of the pie shell with a damp pastry brush or finger.
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19
Turn the filling into the crust, smoothing the top with your hands.
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20
Invert the top pastry over the filling, center it, and peel off the paper.
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21
Press the pastries together at the dampened edge, then trim the pastry flush to the edge of the pan with a paring knife.
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22
Using a fork or paring knife, poke several steam vents in the top pastry; put several of the vents near the edge of the pie, so you can check the juices there later.
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23
Gather the pastry trimmings into a ball, then roll the dough about 1/8 inch thick on a sheet of floured waxed paper, flouring the dough as needed.
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24
Cut the dough into 4 leaves (see Headnotes), using the back of a paring knife to make a lengthwise vein down the center and smaller ones running diagonally to either side of the line.
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25
Lay the leaves on top of the pie with the stem ends in the center and the tips pointing out to the 12, 3, 6, and 9 oclock positions.
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26
Brush the top of the pie lightly with milk and sprinkle with granulated sugar.
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27
Place the pie directly on the center ove n rack and bake for 30 minutes, then reduce the oven temperature to 375 degrees.
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28
Remove the pie from the oven baking sheet back in there oven and bake until the juice but the thickly at the edge, another 30 to 40 minutes.
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29
Transfer the pie to a cooling rack and let cool for 30 to 60 minutes before serving.
