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" In large bowl, mix salt and 2 1/2 cups flour. With pastry blender or two knives  used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir 5  to 6 tablespoons cold water into flour mixture, 1 tablespoon at a time, until dough is  just moist enough to hold together. Shape dough into 2 balls, one slightly larger than  the other. Wrap each ball in plastic wrap and refrigerate while preparing filling. Peel, core, and thinly slice apples. Squeeze juice from lemon. In bowl, toss apples  with lemon juice, raisins, vanilla extract, cinnamon, 2 cups cranberries, 3/4 cup  sugar, and 3 tablespoons flour. On lightly floured surface, with floured rolling pin, roll larger ball of dough into a  round 2 inches larger all around than inverted 9-inch deep-dish pie plate; use to line  pie plate. Spoon filling into crust. Trim dough to 1 1/2-inch overhang. Make high  fluted edge. Preheat oven to 425 degrees F. Roll remaining dough 1/8 inch thick. With 3 1/2&amp;quot; by 2  1/2&amp;quot; leaf-shape cookie cutter, cut out as many pastry leaves as possible. With dull side of knife, score veins in each leaf. Arrange leaves over entire top of pie, slightly overlapping. In cup, mix egg white with 2 teaspoons water. Brush leaves with egg-white mixture; sprinkle with 1 tablespoon sugar. Place sheet of foil underneath pie plate; crimp edges to form rim to catch any  drips during baking. Cover pie loosely with a tent of foil; bake 40 minutes. Remove  foil from top of pie and bake 30 minutes longer or until apples are tender and crust  is nicely browned. Cool pie slightly on wire rack to serve warm. Or, cool pie  completely to serve later. Garnish with remaining cranberries."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25481/cranberry-apple-pie-2019/?src=shelter_footer>