To make the dough:

By-Hand Method

• Mix the flours and salt in a large bowl. Chop the butter into 1/2-inch chunks and add to the flour mixture. Pinch or cut the butter into the flour using your fingers or a pastry cutter, breaking it into pieces about the size of large peas. If using your hands, work quickly to keep the butter from melting.
• Pour the water into the flour mixture. Mix dough with your hands or about 10 to 15 turns of a wooden spoon, until it just starts to come together. The dough will be very tough and should remain in a few large chunks.
• Place the dough on a lightly floured surface and push the chunks together. Knead 4 to 5 times, just until it holds together. Flatten the dough into a disk about 1 inch think. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.
• Continue as described in steps 3 & 4 of the Food Processor Method below.

Food Processor Method

• Pulse the flours and salt in the bowl of a food processor 2 or 3 times to combine. Chop the butter into 1/2-inch cubes and add to the flour mixture. Pulse for 1 second about 8 times, until the butter is in pieces about the size of large peas. Add the water and pulse 3 to 4 times, until the dough begins to come together. It may remain in a few large chunks.
• Place the dough on a lightly floured surface and push the chunks together. Knead 4 to 5 times, until it holds its shape. Flatten the dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.
• Transfer the dough from the refrigerator to a lightly floured surface. Roll into a circle about 14 inches in diameter. Transfer the dough to a 9-inch pie dish and press into the bottom of the dish, taking care not to let it stretch. Lightly press the dough down around the edges and cut off any excess.
• Set the pie dish in the refrigerator while you make the filling.

To make the filling:

• Place the butter in a medium skillet and melt over medium heat. Add the apples, brown sugar, cornstarch, cinnamon, nutmeg, and salt, and stir to combine. Cook over medium heat, stirring occasionally, until the apples have softened and the mixture is bubbly (about 15 minutes). Remove from the heat and set aside to cool.
• Place the cranberries, sugar, water, lemon juice, and zest in a medium saucepan, and stir to combine. Cook over medium heat, stirring occasionally, until the mixture is bubbly and has thickened (about 10 minutes). Remove from the heat and set aside to cool.

To make the crumb topping:

• Combine the flour, brown sugar, and salt in a small bowl.
• Add the butter, and mix with a fork or your fingers until the mixture forms crumbs.

To assemble and bake the pie:

• Preheat oven to 400°F (200°C).
• Combine the cooled apple and cranberry mixtures. Transfer to the pie dish, and spread evenly. Sprinkle the top evenly with the crumb topping.
• Place the filled pie dish on a rimmed baking sheet lined with parchment paper to catch any spills. Bake 45 to 50 minutes, or until the crust and topping are browned and the filling is bubbly. Cool the pie on a wire rack before serving.