Apple ginger cranberry pie

Ingredients:
For the dough:
2 1/2 cups all-purpose flour
1/2 tsp. salt
2 spoons of powder sugar
2 sticks cold unsalted butter, cut into pieces
1 egg
For the filling:
4 lb. Golden Delicious apples, peeled, cored and
  thinly sliced
1 1/2 cups cranberries
2 frozen ginger cubes
3/4 cup sugar
1/4 tsp. salt
3 Tbs. all-purpose flour
1 Tbs. fresh lemon juice

Sugar for sprinkling

Directions:
To make the dough, in a food processor, combine the flour, salt, butter and sugar and pulse to blend until pea-size crumbs form. While pulsing add the eggs, and wait about 10 seconds. The dough should hold together. If it is crumbly, add water, 1 tsp. at a time.

Turn the dough out onto a lightly floured surface, roll and transfer the dough to a 9-inch deep-dish pie dish and fit the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Cover with plastic wrap and freeze for 15 minutes.

Position a rack in the lower third of an oven and preheat to 400°F.

To make the filling, in a large bowl, stir together the apples, cranberries, ginger, sugar, salt, flour and lemon juice. Transfer to the pie shell.

On a floured surface, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using a lattice cutter according to the manufacturers instructions, cut out a lattice top. Keep the dough on the lattice cutter and freeze for 5 minutes. Remove the dough from the freezer and carefully invert the lattice onto the filling. Tuck the top crust under the edge of the bottom crust and press to seal.

Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with aluminum foil if they begin to get too dark. let cool for before serving Sprinkle the top with sugar. Serves 8.