For the Crust

In a food processor, process the flour, sugar, and salt for three pulses. Add in the butter and shortening and pulse 15 times. Check that the mixture is like little pebbles. Scrape down the sides and make sure that all the fat is evenly distributed.

Drizzle half the vodka and half the water over the mixture and pulse 8 times. Check that the dough is coming together and add the remaining vodka and water in as your pulse. When a dough ball forms, you are done.

Turn out half of the dough on to plastic wrap. Flatten and shape into a large disk. Cover with plastic wrap and refrigerate flat for 1 hour or up to two days. Repeat with the second dough ball.

For the Cranberry filling

Add the cranberries, Stevia in the Raw®, sugar, cinnamon, and salt to a small sauce pan and bring to a boil. Cook and stir the mixture while pressing the cranberries against the side of the pot until all the cranberries are completely broken down. The juices should thicken up to a jam-like consistency in 10 - 12 minutes of cooking. Remove from the heat and stir in the water. Let come to room temp. You can refrigerate the cranberry sauce for 2 days.

For the Apple filling

Mix together the Stevia in the Raw®, sugar, cinnamon, salt, and cornstarch in a large, microwave safe bowl. 

Peel, core, and cut apples and toss into the dry ingredients to combine. Cover the container and microwave for 3 minutes. Remove, stir, and cook for 3 minutes. Repeat for 4 cycles or 12 minutes cooking time. 

Cool to room temperature. The apple filling can also be refrigerated for two days.

Preparing the pie

Preheat the oven to 425 degrees F.

Sprinkle some flour onto a working surface and roll one pie crust into a large circle. Make sure that it will fit in your pie pan. Fold the disk in half, then in half again and transfer it to the pin pan. Press down in the center and along the edges. Trim off any excess crust from the sides. 

 Add the cooled cranberry filling first then top with the apples. 

Cover with second rolled out pie crust. Pinch the edges of the top and bottom crusts firmly together and fold over to seal. Crimp the edges with your fingers.

Cut 4 slits in the center of the pie. Brush on the egg white and sprinkle with 1 tablespoon of sugar.

Bake for 20 minutes. Reduce the temperature to 375 degrees F and continue to bake for 30 - 40 minutes. Watch the edges and cover with foil if necessary to prevent burning. 

Cook on a wire rack for 3 hours to allow the filling to set.