Apple pie with cranberries

Ingredients:

Dough

• 2.5 cups premium flour
• 4 teaspoons of sugar
• 1/4 teaspoon fine salt
• 190 g chilled butter, diced
• 1 large egg, lightly beaten with 2 tablespoons cold water

Filling

• 1 kg of baking apples, such as Golden Delicious, Cortland, or Mutsu
• 2 tablespoons freshly squeezed lemon juice
• 2 cups (about 220 g) frozen cranberries, thawed and drained
• 3/4 cup sugar + extra for sprinkling
• 110 g butter
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 2 tablespoons cornstarch
• 1 large egg, lightly beaten

Preparation:

1. Dough:
   
   In a medium bowl, combine the flour, sugar, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse cornmeal, mixed with pea-sized pieces of cold butter. If the butter becomes too soft, refrigerate the bowl for 10 minutes before continuing.
2. Using a fork, whisk in the egg and water until the dough comes together. If the dough is dry, add up to 1 more tablespoon of cold water.
3. Divide the dough in half and form two equal-sized discs, wrap in plastic wrap and refrigerate until completely chilled, at least 1 hour.
4. Filling:
   
   Peel the apples, cut them in half, and remove the cores. Cut each half into 4 wedges and place them in a bowl with the lemon juice and cranberries, stirring to combine. Add the sugar and stir again to evenly distribute the ingredients.
5. In a large skillet, melt the butter over medium-high heat. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the liquid begins to simmer, about 2 minutes. Cover the skillet and reduce the heat to medium-low. Cook until the apples have softened and released most of their juices and the cranberries have burst, about 7 minutes.
6. Transfer the apple mixture to a colander set over a bowl, shaking it to remove as much juice as possible. Pour the liquid back into the pan, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
7. Return the evaporated juice and apple mixture to the bowl and stir. Refrigerate the filling until completely chilled, at least 1 hour and up to 2 days.
8. Assembling the pie:
   
   On a lightly floured work surface, roll each dough disk into a circle 11-12 inches (27-30 cm) in diameter. Place each dough circle between two sheets of parchment or waxed paper on a baking sheet and refrigerate for at least 10 minutes.
9. Place another baking sheet on a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (22 cm) pie pan with one sheet of dough and trim it to leave a 1/2-inch (1 cm) overhang on all sides. Stir cornstarch into the filling and spoon it onto the dough in the pan.
10. Using a large knife, a serrated knife, or a pizza wheel, cut the second sheet of dough into 1-cm-wide strips. Lay the strips of dough evenly over the entire pie. Weave a few more strips of dough perpendicular to the previous strips to create a lattice over the filling. Trim off any excess ends of the strips of dough. Pinch the edges of the bottom dough with the edges of the lattice. Brush the surface of the dough with egg wash, then sprinkle with sugar. Refrigerate for at least 30 minutes.
11. Bake the pie on a preheated baking sheet until golden brown, 50-60 minutes. If the edges begin to brown too quickly, cover them with strips of foil. Let the pie cool for 1 hour before serving. The cooled pie can be stored at room temperature (covered) for 24 hours or in the refrigerator for up to 4 days.
12. To knead the dough in a food processorCombine the flour, sugar, and salt in the bowl of a food processor and pulse until evenly distributed. Add the butter and pulse until it resembles coarse cornmeal mixed with pea-sized pieces of butter, about 10 times. Add the egg-water mixture and pulse 1-2 times (the dough should not form a ball). If the dough is very dry, add up to 1 tablespoon more cold water. Transfer the dough to a work surface and bring it together by hand.