Instructions

• In a large measuring cup, mix 1 cup ice-cold water with the apple cider and add 1 cup ice to the mixture. Keep in fridge until needed. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water mixture over mixture and pulse until dough starts to come together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and knead into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature 15-30 minutes before rolling out.
• Roll out larger disk of dough on a lightly floured surface to a large 12-inch circle. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes and until ready to fill.
• Preheat oven to 400 degrees F.
• In a large bowl, whisk together the sugars, flour, lemon juice, lemon peel and nutmeg. Add in the peeled apples and cranberries and toss in mixture.
• Add the filling to the prepared pie crust. Roll out the second dough disk on the floured surface. Cut out about 12 strips (I did a combination of wise and narrow strips). Arrange half of the strips across the pie and the other half diagonally to form a lattice. Gently press the ends into the crust edges. Brush the top of the pie with milk and sprinkle with turbinado sugar.
• Bake pie for 10 minutes. Reduce oven temperature to 375 degrees F. Continue baking pie until juices bubble and the crust is golden brown, about 1 hour 20 minutes. If crust is browning too fast, cover the pie edges with foil and continue baking. Let cool on rack for at least 1 hour.