Apple Cranberry Pie

In a food processor, combine the flour, almond flour, salt, and brown sugar and pulse to mix.

Add butter and pulse 6 to 8 times, until the mixture resembles a coarse meal, with pea-size pieces of butter.

Add water 1 tablespoon at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready; if not, add a little more ice water and pulse again.

Remove the dough from the machine and place on a clean surface. Carefully shape into 2 discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 375°F with a rack in the bottom third of the oven.

Whisk together the sugar, flour, and allspice or cinnamon in a large bowl. Add the dried sweetened cranberries and toss to coat with the sugar-flour mixture. Add the apples and toss to coat, making sure that the cranberries are well distributed throughout the apples. Sprinkle with the brandy and vanilla extract.

Remove 1 pie dough disk from the refrigerator. Let sit at room temperature for 5 to 10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.

As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.

Place in a 9-inch pyrex pie dish. Press down to line the pie dish with the dough.

Add the apple and cranberry mixture to the pie dough, spreading it out evenly and compacting it slightly.

Roll out the second disk of dough, as before. Gently place on top of the apple mixture. Pinch the top and bottom crust firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.

Fold the dough under itself so that the edge of the fold is flush with the edge of the pan. Crimp the edges using your thumb and forefinger or press with a fork.

In a small bowl, whisk together the egg yolk and cream until well blended. Use a pastry brush to brush over the top of the pie. Use a sharp knife to cut slits in the top crust to allow steam to escape as the pie bakes.

Bake the pie at 375°F for 30 minutes. Then place a sheet of aluminum foil over the pie and lower the oven temp to 350°F. Bake until the pastry is browned and cooked through and the apples are tender, another 45 to 55 minutes or longer, depending on the type of apples you are using.

Remove the pie and let cool on a rack for at least 1 hour. Serve pie warm or at room temperature.