1. Add the flour, sugar, and salt for the dough to a large bowl and mix until well combined. Add the cold butter in small cubes and cut with a pastry blender* into pea-sized pieces. Add the egg and mix it in. Knead until the dough starts coming together. Form into two balls, flatten each and wrap separately in plastic wrap. Place in the fridge for at least 1 hour (or overnight).

2. Grease a 9 inches (23cm) pie dish lightly and set aside. Roll out half of the dough slightly larger than the pie dish, transfer to the dish, press to the bottom and sides. Cut off overlapping dough, but keep a border of about 0.4 inches (1cm). Prick several times with a fork and place in the fridge until needed.

3. Roll out the remaining dough and cut into strips for the lattice topping. Create the lattice on a piece of baking parchment and place in the fridge until needed. You can also use a lattice cutter* like I did to create the top.

4. Preheat the oven to 390°F (200°C). Peel the apples, quarter, core and cut into short slices. Place together with the cranberries in a large bowl. Mix the brown sugar with cornstarch, cinnamon, lemon zest, ground cloves, and nutmeg and add to the bowl – mix until everything is evenly coated. Transfer to the pie dish and smooth out the top. Press the butter cubes into the filling and then place the lattice topping onto the filling by letting it slide down from the baking parchment. Cut off everything that is overlapping and press the edges together – create some decorations with the remaining dough if you like and decorate the pie edges. Mix the egg yolk with the milk and brush the top with it. Place in the oven and bake for 20 minutes, then reduce the heat of the oven to 350°F (180°C) and bake 30-35 minutes more. If the top gets too dark, cover with some aluminum foil and continue baking. Take the finished pie out of the oven and let cool down completely.