Use slightly firm pears and crisp, tart apples here to achieve the best texture in the filling, and let this mountainous pie cool and settle for at least two hours before serving.
Makes 8 to 10 servings
1. Prepare Crust: Preheat oven to 375°. Stir together flour, next 2 ingredients, and 2 Tbsp. sugar in a medium bowl. Cut butter and shortening into flour mixture with a pastry blender or fork until mixture resembles small peas. Mound flour mixture on 1 side of bowl. Drizzle 1 Tbsp. cider along edge of flour mixture. Gently toss a small amount of flour mixture into cider just until moistened; move moistened mixture to opposite side of bowl. Repeat procedure with remaining 7 Tbsp. cider and flour mixture, adding up to 2 Tbsp. cider, 1 Tbsp. at a time, until a sandy dough forms. Shape dough into 2 disks; wrap in plastic wrap. Chill 1 hour.
2. Roll 1 dough disk into a 13-inch circle on a lightly floured surface. Fit dough into a 9-inch glass pie plate; trim dough 2 inches larger than pie plate. Stir together egg and 1 tsp. water. Stir together 1/8 tsp. cinnamon and remaining 2 tsp. sugar. Set mixtures aside.
3. Prepare Filling: Toss apples with next 5 ingredients; let stand 15 minutes. Stir in cranberries; spoon into piecrust, mounding in center. Dot with 1 Tbsp. butter.
4. Roll remaining dough disk into a 13-inch circle on lightly floured surface. Place dough over filling. Fold edges under; crimp to seal.
5. Brush top with egg mixture, and sprinkle with cinnamon-sugar. Place pie on an aluminum foil-lined baking sheet; cut 4 to 5 slits in top crust.
6. Bake at 375° for 40 minutes. Cover loosely with foil, and bake 50 more minutes. Cool on a wire rack 2 hours before slicing.