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1
If using homemade dough, roll half of pastry out to a 12-inch circle on a lightly floured board. Ease into a 9- or 10-inch pie plate. Roll out the second disc of pastry and slip onto a rimless cooking sheet. Refrigerate while making fillings.
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2
For cranberry layer, combine cranberries, two sugars and orange juice in a medium-sized nonreactive saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium-low, and simmer uncovered until the berries pop and the mixture reduces and thickens, about 10 minutes. Stir in orange zest, nutmeg and rum. Set aside.
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3
In a large bowl, stir together the 1/2 cup sugar, flour, cinnamon and walnuts. Add sliced apples and toss until well combined.
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4
Preheat oven to 425 degrees and position rack in the lower third of the oven. Spoon cranberry mixture into prepared pie shell and spread to make an even layer. Top with apple mixture, mounding them up in the center. Cut butter into several pieces and distribute it over the apples. Drape top crust over, and trim overhanging dough to 3/4-inch all around. Turn edges under and crimp or flute to seal.
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5
Use a sharp knife to cut several steam vents. Brush top crust with the milk and sprinkle with remaining 2 teaspoons of sugar.
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6
Bake in preheated oven for 20 minutes. Reduce oven temperature to 350 degrees and bake until crust is golden brown and the juices bubble through the vents, about 35 minutes. Cool on a wire rack for at least one hour.
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7
Serve slightly warm, or cool for several hours and serve at room temperature.
