4inchHoneycrisp apples peeledcored and cut into 1/4- wedges
1tablespoonlarge eggbeaten with 1 water
Turbinado sugarfor sprinkling
In a food processor, pulse together 2 1/2 cups of the flour with 1 tablespoon of the granulated sugar and 1 teaspoon of kosher salt to mix. Add the butter and pulse until the mixture resembles coarse meal. Drizzle the ice water over the mixture and pulse until the dough just comes together. On a floured work surface, gather any crumbs and pat into 2 rectangles. Wrap each rectangle in plastic and refrigerate until chilled, about 45 minutes.
Preheat the oven to 400°F. In a large bowl, toss the apples, cranberries, ginger, lemon zest, 1/2 teaspoon of salt and the remaining 1/2 cup of granulated sugar, 1/4 cup of flour and cinnamon.
On a floured work surface, roll out 1 piece of the dough into a rectangle or oval shape, roughly 12-inches in length. Keep other rectangle of dough in refrigerator. With pastry scraper or metal spatula, slide the dough onto a large baking sheet lined with parchment paper. Spread the fruit evenly on the dough on the baking sheet, leaving a 1-inch border.
Roll out other piece of dough into a rectangle or oval shape, roughly 12-inches in length. With pastry scraper or metal spatula, lift and ease the dough on top of the fruit. Fold over the edges and crimp with fork tines all around to seal. Brush the pie with the egg wash and sprinkle with turbinado sugar. Cut 8-10 small slits in the top and freeze for 15 minutes.
Bake the pie for about 50 minutes, until golden and the apples are tender. Let cool. Cut the pie into squares and serve.