Crust:
2 1/2 cups all-purpose flour
1 teaspoon fine salt
2 tablespoons granulated sugar
3/4 cup unsalted butter, cubed
1/2 cup shortening
8 tablespoons ice water

Filling:
4 apples, sliced
2 cups cranberries
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup light brown sugar
1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground

Topping:
1/2 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1/4 cup butter, cubed
1/3 cup pecans, chopped

2 1/2 cups all-purpose flour 1 teaspoon fine salt 2 tablespoons granulated sugar 3/4 cup unsalted butter, cubed 1/2 cup shortening 8 tablespoons ice water 4 apples, sliced 2 cup s cranberries 1/2 cup granulated sugar 1/4 cup all-purpose flour 1/4 cup light brown sugar 1/2 teaspoon cinnamon, ground 1/4 teaspoon nutmeg, ground 1/2 cup all-purpose flour 1/3 cup light brown sugar 1/4 teaspoon cinnamon, ground 1/4 teaspoon nutmeg, ground 1/4 cup butter, cubed 1/3 cup pecans, chopped

Combine flour, sugar, and salt in food processor and pulse to mix. Add about half of the butter to the food processor and pulse several times. Add the rest of the butter and pulse 8 more times until the largest pieces of the butter are about the size of large peas. Sprinkle the mixture with about half of the water, and pulse again. Then add the rest of the water, a tablespoon at a time, pulsing twice after each addition, until the dough just barely begins to hold together. You know that the mixture is ready if, when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add. Too much, and the crust will be tough. Carefully empty the crumbly dough mixture from the food processor onto a clean, dry, flat surface. Gather the mixture in a mound. At this point, you can push down with the palm of your hand on the dough crumbles a few times. This will help flatten the pieces of butter into layers, which will help your crust be flaky. Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten, which will toughen the dough. If you started with cold butter, you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter with spread out into layers as the crust cooks, so you have a flaky crust. Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for 1 hour, or up to 2 days.

After proper chilling time, remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle, about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Heat oven to 375 degrees. In large bowl, gently mix apples and cranberries. In a separate, smaller bowl, mix sugars, flour, cinnamon, and nutmeg. Add dry ingredients to fruit. Toss to coat. Pour into crust-lined pan.

In another small bowl, mix flour, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling. Bake 45-55 minutes, or until apples are tender, and crust and topping are golden brown. After 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.