Mile-high apple cranberry pie

Directions

1. Prepare the crust: In a large mixing bowl, whisk together the flour, salt, granulated sugar & espresso powder (if using). Add the cold butter cubes and mix until evenly coated.
2. Place everything into the bowl of a large food processor. Using several short bursts, pulse until the mixture resembles cornmeal (it will look very dry). Transfer mixture back to large mixing bowl and place the bowl into freezer. Freeze for about 30 minutes.
3. Remove bowl from the freezer and sprinkle about 3 Tablespoons of the cream (or whole milk) on top of the mixture. Use a wooded spoon, a rubber spatula (or your hands) to gently work the cream into the dough. Keep adding cream, 1/2 Tablespoonful at a time, and mixing, until the dough starts to form a ball (you might not need all 8 Tablespoons). Don't add too much cream - the dough should be cohesive and slightly wet but not sticky. Gather the dough into a ball and divide it in half; one half should be *slightly* larger, this will be your top crust. Flatten each piece of dough into a disk and wrap in plastic wrap. Refrigerate for at least 3 hours. {Note: Well wrapped, the dough can be refrigerated for three days.}
4. Remove small disk of dough from fridge. On a well-floured surface, using a well-floured rolling pin, roll the disk into a 12-inch circle that's about 1/4-inch thick. Gently place the circle of dough into a 9-inch pie plate - make sure it's centered; if you try to stretch the dough at this point it will shrink back in the oven. Trim the overhang to about 1/2-inch. Place pie plate on a flat cookie sheet and refrigerate while you prepare the top crust.
5. Line a cookie sheet with parchment paper. Roll out the second disk of dough into a 12-13 inch circle; place on parchment paper-lined sheet till ready to use.
6. Prepare filling: in a medium-size saucepan, bring cranberries, 1/4 cup brown sugar, and orange juice to a simmer. Turn heat to medium and, stirring occasionally, cook until cranberries "pop" and soften and mixture takes on a thick, jam-like consistency (about 8-10 minutes). Remove pan from heat and allow cranberries to cool whilst you prepare apples.
7. Peel, core and slice apples into 1-inch thick wedges.
8. Preheat oven to 375 F. Remove both crusts from fridge.
9. Place sliced apples into a very large mixing bowl. Add cooked cranberries, 1/2 cup brown sugar, cinnamon and almond extract. Use a large wooden spoon or spatula to stir everything together until well combined.
10. Scrape filling into the dough lined pie plate, forming a dome in the pie's center. Carefully place second dough circle on top of filling (try to center it over the apples). Pinch or fold upper crust onto bottom crust and use your fingers or a fork to create decorative edge. Use a pairing knife to cut about five 2-inch long vents in upper crust.
11. Brush crust with beaten egg and sprinkle with sugar.
12. Bake 60-75 minutes, or until the filling is bubbly and the crust is golden brown. If the edges are browning too quickly, cover them with a loose foil tent or pie protector. {Note: some juice oozed out of the pie and onto my oven - if your pie looks like it will do the same, place the pie onto a thin cookie sheet and continue baking.} Remove pie from oven and immediately place onto a cooling rack: cool completely before enjoying.