Rustic Apple-Cranberry Pie Recipe

Combine flour, sugar, and salt in large bowl. Cut butter into flour using a pastry cutter or by rubbing butter into flour with fingertips (see note) until no visible pieces of butter remain. Add 2 tablespoons ice water and fold with a rubber spatula until just moistened, pressing dough against itself on the side of the bowl to form a mass of dough. Add up to 1 more tablespoon water if too dry. Do not overmix. Press dough into a 5-inch disc and wrap in plastic wrap. Chill 1 hour.
Adjust oven rack to middle position and preheat to 425°F. Lay a sheet of parchment paper on a work surface. Roll dough into a 13- to 14-inch round using a lightly floured rolling pin. As your roll, press outer edges together to prevent the edges from cracking. Transfer parchment paper and dough to baking sheet and refrigerate until ready to use.
Combine apples, cranberries, sugar, flour, and cinnamon in a bowl and toss to combine. Pile fruit filling into center of dough, leaving a perimeter of about 3 inches.
Fold dough up and around the filling, trying to avoid letting the dough crack (see note). Dot the fruit with butter. Bake until crust is golden and fruit has softened, 45 to 60 minutes. Let pie cool on pan. Slice and serve. Pie can be stored loosely covered at room temperature over night.