Combine flour and salt together in a large bowl.

Add the butter and shortening. Cut butter and shortening into mixture using a pastry cutter or two forks until it resembles coarse meal.

Add ice to 3/4 cup water, stir, and discard ice. Add water 1 Tbsp at a time to flour mixture, stir each time. Dough should begin to form large clumps, you may need to add additional water.

Using floured hands, transfer dough to floured work surface and split into 3 parts. Form balls until all flour is fully incorporated. Flatten each of the 3 parts into flat disks. Wrap with plastic wrap and refrigerate at least 2 hours or overnight. (May be refrigerated up to 1 week or 3 months in freezer.)

Roll out dough on floured surface working from center of disc. Turn dough often. Each disc should be large enough to cover 9" pie plate. Specks of butter and shortening is normal.

Cut into 1" lattice strips or braid.

Preheat oven to 390°

Line pie plate with one pie crust.

Combine apples, cranberries, brown sugar, white sugar, and additional 1 Tbsp + 1 tsp flour in large bowl, toss to coat. Pour into lined pie plate.

Dot with 1 Tbsp chopped butter.

Layer lattice and braided lattice in criss cross pattern over apple mixture. Crimp edge of pie crust.

Whisk together 1 egg and 1 Tbsp water to form an egg wash, brush a thin even layer over pie crust.

Sprinkle coarse sugar over top, as desired.

Place pie on a lined baking sheet. Cover pie crust edges with foil.

Bake at 390° for 15 minutes, remove foil and bake an additional 30 minutes or until juices are bubbling and apples tender.