Pulse the flour, sugar and salt in the container of a food processor fitted with the “S” blade one or two times until combined. Or, you can mix by hand in a large bowl.

Then add the cold water and butter and process process for 15-40 seconds, or until the mixture resembles a coarse meal and holds together when pinched.

Remove dough from processor (it will be crumbly), transfer it to a large bowl or flat surface, and form into two, equal-sized round discs.

Wrap both discs of dough in plastic wrap and refrigerate for at least 2 hours, or overnight.

After chilling, remove one disc of dough from the refrigerator and roll it into a circle about ¼ to ½ inch thick to fit your pie plate. I use my pie plate to measure the size needed for a crust that will give me a good fluted edge.

Put it into the bottom of a pie plate.

Then roll the second crust into a circle to fit your pie plate. Or, you can make a lattice crust.

While the crust is chilling, make the filling.

Peel, core and slice the apples into thin slices.

Then, place the peeled, cored and sliced apples in a microwave safe dish and cook for 3 minutes.

After 3 minutes, add the cranberries and cook in the microwave for an additional 3 minutes.

Once the apples and cranberries are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes, stirring or tossing occasionally to release heat.

Transfer cooled & drained apples & cranberries to a bowl.

Add the sugar, vanilla, orange juice, flour, cornstarch, salt and cinnamon and stir until the ingredients evenly coating the fruit.

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).

Pour filling into unbaked pie crust.

Place second crust on top of the filling and shape the edges. Cut a “X” into the middle to release steam – or make a lattice crust.

Pinch the edges to make a fluted edge.

Place a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove shield in the last 10 minutes of baking if it doesn’t begin to brown under the shield.

Bake the pie on the middle/lower rack in the preheated oven for 60 to 65 minutes or until the filling begins to bubble and the top is lightly browned. It’s very important you start to see the filling bubble.

Let cool for at least 6 hours and serve. The filling thickens as it cools.