Crust Ingredients
2-1/2 cups all-purpose flour
1 tsp. salt
2 tsp. sugar
8 tbsp. butter, cold
8 tbsp. vegetable shortening, cold
5 to 6 tbsp. ice water

Filling Ingredients
7 cups green apples, peeled and sliced thin
1/2 cup sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
zest from 1/4 of an orange
3/4 cup fresh cranberries
3 tbsp. flour
1 egg white

Directions
For the crust, combine the flour and salt in a bowl. Add sugar. Add the butter and shortening, quickly cutting them into the flour mixture. When the mixture resembles coarse crumbs, sprinkle the ice water over until you can press the mixture together with your fingers.

Place about 1 cup of the crust mixture on a work surface. Using the heel of your hand, smear the mixture across the board to combine it. Repeat this with the rest of the dough, then form the entire amount into a ball. Divide the ball into two equal pieces then flatten each slightly. Wrap the dough with waxed paper and refrigerate it for 30 minutes to 1 hour. The dough could also be frozen at this point.

Roll out 1 ball of pie dough to fit a 9-inch pie pan or dish. Fit the dough in the dish, trim the edges and place the dish in the refrigerator. Roll out the second ball of dough, then use holiday or other cookie cutters to cut shapes from the dough. Gather the trimmings, roll out again, and cut more pieces until the dough is used.

Preheat oven to 350 degrees F.

In a large mixing bowl, toss the apple slices thoroughly with the remaining ingredients except the egg white. Take care to zest the orange over the bowl to capture the zest and all essential oils.

Place the apple mixture in the prepared pie dish. Brush a bit of water around the edges of the pie dough. Place the first cookie dough shape over the mixture at the edge of the pie dish, then continue overlapping each piece as you go. Continue until the entire pie is covered. Trim edges if necessary. Brush egg white gently over the crust.

Place the pie on the middle rack in the preheated oven. Bake at 350 degrees F. for one hour. If the crust starts to get too brown, wrap in bits of tin foil and let the pie finish baking. Cool the pie on a wire rack for at least 20 minutes before cutting. Serves 8.