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1
PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
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2
Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
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3
Sprinkle with 1/2 the water and pulse.
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4
Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
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5
On a floured surface, form the dough into a ball and then flatten into a disk.
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6
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
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7
FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
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8
BAKING AND ASSEMBLY: Preheat oven to 400u00b0F Roll dough on a floured surface to make a 15 inch circle.
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9
Fold dough into quarters; place on a large baking sheet and unfold.
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10
Place filling in the center of the pastry, leaving a 2 1/2 border all around.
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11
Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie).
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12
Brush pastry with egg white and sprinkle with sugar.
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13
Bake for 25 minutes.
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14
Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
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15
Cool on baking sheet on a wire rack.
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16
Cover and store pie at room temperature.
