In a medium bowl combine the flour and salt.

Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.

Add the vodka (or a few tablespoons of water), then toss with a spoon to combine. Continue adding very small amounts of ice water until the dough can hold together, but is not overly wet. Wrap the dough tightly in plastic wrap, then chill for one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.

Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.

In a large bowl, combine apple slices, cranberries, brown sugar, orange zest, spices, and salt.

In a large pot, melt the butter over medium heat.

Add the filling mixture to the pot and stir frequently for about 5 minutes until the apples and cranberries start to soften and release their juices.

Stir in the cornstarch and cook for another 8 minutes until the apples have softened but not overly so. Use a slotted spoon to remove the apples and cranberries and place them in a baking dish. Continue heating the liquid for an additional 4-5 minutes until thick, then pour into the baking dish.

Lastly, stir the vanilla into the filling mixture.

Place the baking dish in the fridge for a few minutes to cool. Alternatively, pour the filling into an airtight container and chill in the fridge overnight.

Place a large baking sheet on the bottom rack of the oven, and preheat it to 400 degrees F.

Weigh out 430g (about ⅓) of the pie dough and place the bigger half back in the fridge.

On a lightly floured surface, roll out the smaller piece into a circle about ⅛" in thickness and large enough to fit a 9" pie pan with some overhang.

Carefully transfer the dough to the pie dish and coax it up against the sides. Place in the fridge while the lattice pieces are made.

Roll out the remaining dough to about ⅛" in thickness and at least 12" in length on one side.

Cut out 12"x 1" strips and place on a small baking sheet. Chill the lattice strips in the fridge while the pie is assembled.

Take the pie dish out of the fridge and pour in the apple cranberry pie filling.

To make the lattice, arrange the vertical strips on the pie. Pull back every other strip to the middle of the pie. Lay one strip down horizontally, then bring the vertical strips back down. Repeat this until the entire lattice is complete.

Trim the excess pie dough to the edge of the pie dish, squish together the edges so the bottom and the top dough adhere to each other, then fold them underneath. Crimp the edges as desired.

Chill the assembled pie in the fridge for at least 30 minutes.

Brush an egg wash all over the pie (except for the crimp), and sprinkle cinnamon sugar on top.

Place the pie on top of the hot baking sheet and bake for about 1 hour, or until the crust is deeply golden. Tent with foil towards the end if needed.

Allow the pie to cool for at least four hours or overnight. Serve with vanilla ice cream!