apple and cranberry pandowdy

the goods:

crust:

3/4 cup all-purpose flour, plus more for rolling

1/4 teaspoon granulated sugar

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces

2 to 3 tablespoons cold water

filling:

3 Rome apples, peeled, cored, and cut into 1/2-inch slices

4 McIntosh apples, peeled, cored, and cut into 1/2-inch slices

1 cup cranberries

1/3 cup packed light-brown sugar

1 tablespoon fresh lemon juice

3 tablespoons all-purpose flour

1/2 teaspoon salt

2 tablespoons unsalted butter, cut into pieces

1 tablespoon heavy cream

2 teaspoons coarse sugar

Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly, but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch thick disk, wrap tightly in plastic, and refrigerate until firm.

On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, 20 minutes.

Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter.

Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture.

Brush dough with cream and sprinkle with coarse sugar.

Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.