This beautiful pie replaces some of the apple filling with a layer of cooked, sweetened cranberries. This recipe uses the pie dough from the Foolproof Pie Dough recipe. If you haven’t already done so, you’ll need to make the pie dough. To keep the cranberries from overwhelming the apples, we actually create two fillings and layer them into the pie shell one on top of the other for a stunning final presentation. As with our Deep-Dish Apple Pie, we found it best to precook the apples. Since we needed to cook the cranberry filling as well, we decide to simplify the apple filling a bit. We found we could handle the smaller quantity of apples used in this recipe in the microwave. And to skip the tedious draining step, we added a bit of cornstarch. Finally, we found that all sweet apples were a good foil to the tart cranberry layer. To simplify work on this project recipe, you can prepare the two fillings in advance and keep them in separate containers in the refrigerator for up to 2 days. Likewise, the dough can be made in advance, so that all you need to do on serving day is roll out the dough, assemble the pie, and bake.