Add cold butter and shortening, cut in using pastry cutter or fingers, until mixture becomes sandy with some pea-sized bits of butter/shortening remaining. If the butter begins to warm, place the bowl in the fridge for 10-15 minutes, then resume mixing.

To make ice water, fill a glass with water and ice, stir until water becomes icy cold, then measure 1/2 cup into a separate glass, straining out ice cubes.

Slowly incorporate 1-2 tablespoon of water at a time to flour mixture. Mix with wooden spoon each time before adding more. Only add enough water to just bring the dough together. You may need a little more or a little less water than the 3/4 cup so add slowly!

Turn dough out onto a sheet of plastic wrap, knead a few times to bring dough together. Divide into three equal discs, wrap each with plastic wrap and chill for 1 hour.

After an hour, begin to prep your fillings.

Cranberry filling: Place all ingredients expect cornstarch slurry in small saucepan. Simmer on low until cranberries start to burst and release juices, about 10 minutes, stirring occasionally. Stir in slurry and let simmer until thickened, stirring occasionally, for about 15 minutes more. Transfer for a sieve and let strain while cooling.

Apple filling: Coat apple slices in lemon juice and vanilla. Mix together remaining ingredients in a separate bowl, sprinkle over apples and turn to coat. Let sit for 30 minutes.

Rolling the dough: Preheat oven to 425°F. Remove each disc of dough from the fridge one at a time. Roll the first disc into an 11" circle, about 1/8" think on a lightly floured surface. Be sure to lift and turn the dough frequently to avoid sticking. Place in a lightly greased 9" pin tin. Cover lightly with plastic wrap and return to fridge.

Roll the two remaining discs in another 11" circle. Cut into 1 1/2" thick slices. Lay on a sheet pan, cover with plastic and return to the fridge.

Forming the pie: At this time, your cranberries and apples should have had at least 30 minutes to set, and the dough have 10 minutes to rechill in the fridge.

Remove your pie tin from the fridge.

Separate your egg, *keeping both the egg white and egg yolk*

Brush the bottom of your pie dough with the egg white. Spoon the apple filling on top, discarding the liquid at the bottom of the bowl. Spread the cranberries on top of the apples.

Cover the top of the pie with the lattice design outlined above, if desired.

Mix together the remaining egg white with the separated egg yolk, and 1 tbsp of water to create an egg wash. Brush the top of the crust and sprinkle with coarse sugar if desired. Place the pie tin on a parchment lined baking sheet.

Bake for 20 minutes at 425°F, then turn the temperature down to 375°F for another 40-50 minutes. The filling should be bubbling and drizzling over the top.

If your crust is beginning to darken too quickly after about 30 minutes, cover with a pie shield or aluminum foil.

Let cool completely before slicing.