2 refrigerated pie crusts
½ cup sugar
¼ cup packed brown sugar
3 T. flour
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
2-3 large Granny Smith apples, peeled/cored/thinly sliced
½ cup dried cranberries
1 T. lemon juice
2 T. butter, cut in small pieces
Preheat oven to 425 degrees and butter bottom of pie pan. Gently press dough against the sides and bottom of the pan. Trim edges, fold under, and press to make edge. Cut shapes out of second pie crust with a small cookie cutter and set aside.
In a large bowl, mix ingredients through salt. Add apples, berries, and lemon juice—toss well to coat with mixture. Arrange apples in pie plate and dot with butter. Brush edge of dough lightly with water and arrange dough shapes, overlapping and pressing together lightly.
Bake for 15 minutes. Reduce to 375 degrees, cover edge of crust with foil and bake for an additional 50 minutes, or until crust is browned and juices have thickened and bubble around the edges.