In a large mixing bowl, combine 2 ½ cups of all-purpose flour and ½ teaspoon of salt. Cut in 1 cup of chilled, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add 6-8 tablespoons of ice water, one tablespoon at a time, gently mixing with a fork until the dough starts to come together.

While the dough chills, preheat your oven to 375°F (190°C). Prepare your pie dish by greasing it lightly.

In a large bowl, toss together 4 medium-sized peeled and sliced apples, 2 cups of fresh or frozen cranberries, and ¾ cup of granulated sugar. Add in 1 tablespoon of lemon juice, 2 tablespoons of cornstarch, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg.

On a lightly floured surface, take one of the chilled dough discs and roll it out into a 12-inch circle. Fit the rolled dough into your 9-inch pie dish.

Pour the prepared apple and cranberry mixture into the bottom pie crust. Dot the top of the filling with 1 tablespoon of unsalted butter.

Roll out the second dough disc into another 12-inch circle, then place it over the filling. Cut several slits in the top to allow steam to escape.

Place your assembled Apple Cranberry Pie in the preheated oven and bake for 40-45 minutes.

Once baked, carefully remove the pie from the oven and let it cool for 15-20 minutes at room temperature.