1. Prepare crust. In a medium bowl, combine flour, sugar, and salt, then mix in cheese. Cut in butter and shortening with pastry blender until texture of mixture resembles coarse cornmeal. If dough is crumbly, gradually add ice water as needed until dough can easily be compressed into two balls; dough should not be sticky. Flatten each ball into a disk, wrap in plastic wrap, and chill 20 to 30 minutes.

2. Remove chilled dough from refrigerator one disk at a time. Roll first disk into a circle 1/8 inch thick, making sure to first flour both rolling surface and rolling pin to avoid sticking. Place circle in a 9-inch pie pan. Roll out second disk in the same manner and reserve. Preheat oven to 425 degrees F.

3. Prepare filling. In a large bowl, combine sugars, flour, and cinnamon. Add apples and dried cranberries and toss. Pour into unbaked pie shell, dot with butter, and then cover with second disk, pinching edges together.

4. Add glaze. Brush top of pie with beaten egg, then sprinkle with sugar. Cut four slits into top of pie. Bake at 425 degrees F for 40 to 50 minutes. Watch pie crust edges-- if they start to brown, cover edges with foil to prevent overcooking. Remove from oven and cool on a wire rack. Serve at room temperature or cold.

Source: Hannaford fresh Magazine, March - April 2008