Sweet Tart Apple Cranberry Pie

For Pie Dough (note - this makes a very soft dough)

1. In a food processor add 1 1/2 cups flour, sugar, and salt.  Pulse to combine.  Scatter the butter and shortening over the flour and process until uneven chunks form and no floury bits remain. (About 10-15 seconds).
2. Scrape down the dough and redistribute evenly in the bowl of the food processor.  Sprinkle in the remaining flour and pulse 4-6 times or until it's broken up into pieces and is evenly distributed around the bowl.  Transfer to a medium sized bowl and add in the ice water and vodka.  Use a stiff spatula to mix the liquids into the dough.  Work it until the dough sticks together.
3. Divide the dough into two even pieces.  Shape them into round, flat discs, wrap in plastic wrap and chill in the coldest part of your refrigerator for 1 hour.

For The Pie:

1. Lay a piece of plastic wrap or parchment paper on a work surface.  Dust liberally with flour.  Flour your rolling pin.  Set  one disc of chilled pie dough into the center of the work surface and roll it out into a 12 inch round  - lifting the edges of the dough every so often to dust with more flour to prevent sticking.  
2. Lift the parchment paper and transfer onto a large cutting board. Chill in the refrigerator for at least 30 minutes. 
3. Do the same with the second disc of dough and refrigerate in the same manner.
4. Adjust the oven rack to the bottom position in the oven and preheat to 500°.
5. When dough is sufficiently cold, carefully transfer one pastry from the parchment paper into a 9" pie pan. Trim the excess that hangs over the sides with a sharp knife and press the dough into the bottom and sides. Return to the refrigerator.
6. Zest the lemon.
7. In a large bowl combine the flour, sugar, lemon zest, salt, cinnamon, nutmeg and allspice.  Whisk to combine.
8. Add the apples and cranberries to the bowl and squeeze the juice from the lemon over the fruit.  Toss to thoroughly combine.  Use a slotted spoon to scoop the fruit into the pie crust.  You don't want to add excess liquid to the pie, so accumulated juices should be discarded.
9. Gently transfer the second pastry and drape it over the apple filling.  Crimp the edges with your fingers or use the tines of a fork to give it a rustic look.  Cut a few slits in the top of the crust for steam to escape.
10. Brush the pie with egg wash and sprinkle with the remaining tablespoon of sugar.
11. Place a piece of parchment on a rimmed baking sheet to catch any spills.  Place the pie in the center of the parchment.  
12. Reduce the oven to 425°.  Bake until crust is golden, about 25 minutes.
13. Rotate the pie 180° in the oven and REDUCE THE HEAT to 325°.  Bake for an additional 35-45 minutes.  Check halfway through and if the crust is getting too brown, lay a piece of aluminum foil over it to stop the browning.  
14. Cool the pie on a wire rack until it reaches room temperature -- about 4 hours.  Serve.