Apple Cranberry Pie

Measure out cold water and bourbon into a cup and freeze for a few minutes.
60 mL ice cold water, 15 mL bourbon or vodka any spirit (you can't taste it)
Place the flour and salt in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter.
150 grams all-purpose flour spooned and leveled, pinch of sea salt
Add the cubed butter to the flour in the freezer, for 5 minutes.
113 grams salted butter cold
Remove the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form.
While the food processor is on, stream in the water just until it starts to come together. Start with only 1/3 cup of water and use up to 1/2 cup if needed. You want the dough to be crumbly and just barely stick together.
Remove the dough from the food processor, press it together so it all sticks together and wrap it in plastic wrap. Refrigerate for an hour.

In a large bowl combine peel and sliced apples with the lemon and granulated sugar and let it macerate for about an hour.
3-3.5 lbs apples, 1 large lemon juice, 50 grams granulated sugar
The juice will collect at the bottom of the bowl, strain it and discard the liquid (I use it for homemade caramel sauce or ice cream *see blog post). I do this twice, once at half an hour and then at one hour.
Before assembling the pie, toss the apples with the cranberries, brown sugar, vanilla, cinnamon, nutmeg, salt and cornstarch until they're evenly coated.
200 grams fresh cranberries sliced in half or quartered if large, 1/4 tsp fine sea salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp vanilla extract, 42 grams cornstarch + a little extra for dusting the bottom of the pie, 100 grams light or dark brown sugar can do up to a full cup (200g) if you like it sweeter and jammy

Melt the butter on the stove or in the microwave and then add the flour, brown sugar and cinnamon. Use a fork to mix just until pea size chunks start to form.
Add another 1-2 Tbsp of flour if it feels too wet.
210 grams all-purpose flour spooned and leveled, 100 grams light or dark brown sugar lightly packed, 1 tsp ground cinnamon, 113 grams salted butter melted

When the pie crust is firm but still malleable, roll out the bottom crust to a circle that's about 1/8-inch thick. Place it into a deep pie dish, bringing it all the way to the top edge.
Dust the bottom of the pie crust with 1-2 tsp of cornstarch.
Spoon the apple filling over the pie crust, leaving as much of the juice behind.
Sprinkle the streusel on top and refrigerate or freeze the pie for about 20-30 minutes to an hour.
Preheat the oven to 350F (177C) conventional (no fan) and place the pie dish on a metal cookie sheet. Bake the pie on the bottom rack of the oven for about 75ish minutes. The streusel and the edge of the pie should be golden brown and the filling should bubble around the edge slightly. If the streusel is getting too dark and the filling is not yet bubbling, feel free to cover the top of the pie with foil for 10-30 minutes of the bake time.
Allow to cool for a few hours. I like to slice it when it's at room temperature or slightly chilled, so it doesn't leak as much. Top with a scoop of ice cream and a drizzle of caramel and enjoy!
ice cream for topping