Pre-heat the oven to 425-degrees and place a rack in the lowest position.

Place the apple slices in a spacious bowl, add lemon juice, and toss well.

1. Add the cranberries and mix well. Set aside.

2. Combine the butter, brown sugar, cinnamon, allspice, salt, and flour in a heavy-bottomed saucepan set on low heat and cook, stirring, until the butter melts. Increase heat to high and bring to a boil.

3. Remove from the heat, pour over the apples and cranberries and toss to coat well. Seat aside.

4. Roll out one disk of dough to 1/8-inch thick and gently fit it into a standard 9-inch glass pie plate. Use scissors to trim the edges to hang over by about an inch.

5, Roll out the second disk of dough to a large circle roughly 1/8-inch thick and 12 inches in diameter.

6. If desired, roll and cut any leftover dough scraps into shapes for decorating the top of the pie.

7. Lightly beat the egg with a tablespoon of water to form an egg wash; set aside.

8. Working swiftly, dump the prepared apples into the pie shell. Gently lay the pastry for the top crust over the apples. Use scissors to trim the top crust slightly smaller than the bottom.

9. Fold the bottom crust up over the top and pinch to seal, working your way around the pie to finish off the entire edge with a sealed, raised rim. Use your fingers or a fork to decoratively crimp the rim, if desired.

10.Use the egg wash to attach decorative shapes to the top of the pie, if desired. Brush the surface of the pie with egg wash and cut several vents in the top with a small, sharp knife.

11.Sprinkle with sugar.

12.Bake on the lowest rack of the oven for 55–60 minutes, until the apples are tender.