This is enough pastry for 2 deep dish pies. Save ½ of the pastry for another day or make 2 pies or use the extra for a top crust instead of the crumble.

Using a pastry cutter; mix together flour, butter, shortening and salt into pea sized pieces. Sprinkle in enough ice cold water to form a ball. Work together by hand into 2 evenly sized disks, wrap in plastic wrap.

Refrigerate 30 minutes, or until needed.

Preheat oven to 425°F.

Prepare the pie crust and line pie plate with prepared crust, refrigerate crust until filling is mixed.

Mix all ingredients for the crumb topping by rubbing the butter, flour and sugar into small chunks between fingers. Set aside.

Mix sugar, flour, nutmeg, cinnamon and salt, mix in apple pieces.

Fill pastry lined pie plate with half the apple mixture, toss in 2 handfuls cranberries, top with rest of apple mixture.

Sprinkle the apple/cranberry filling with crumb Topping.

Bake at 425°F for 50 minutes, until crust is brown and juices begin to bubble.

Cover pie with aluminum foil during last 15 minutes of baking.