Place diced butter in the freezer while preparing the rest of the crust. In the body of a food processor, add the flour, salt, and sugar. Pulse a few times to combine. Add half of the butter, and pulse 3-5 times to incorporate it. Add the remaining butter and pulse another 3-5 times or until the biggest chunks of butter resemble large peas.
Add 1/4 cup of the ice water to the food processor. Pulse a few times to combine. Add more ice water, one tablespoon at a time to the processor pulsing between each addition. The dough is done when you can pinch some between your fingers and it holds together and does not crumble apart. The dough will not be wet but look like a bunch of crumbs.
On a clean work surface that is lightly dusted with flour, pour out the dough. Take half and form into dough disk, gently pressing it together. Lightly dust with flour, wrap in plastic wrap and place in the fridge. Continue with the remaining dough. Chill for at least one hour, up to two days.
Pie Assembly and Filling
Preheat the oven to 400°F. Take one of the pie doughs out of the fridge. Let sit at room temperature for 5-10 minutes to make it easier to roll out. On a lightly floured, clean work surface, roll out the dough into a circle about 12 inches in diameter and 1/8th inch thick. Place pie crust into a 9-inch pie plate, gently pressing it in to fit the dish.
Place sliced apples, cranberries, sugar, cornstarch, and cinnamon in a large bowl. Stir to combine. Pour into the prepared pie dish, set aside.
Roll out the second pie crust the same as the first. Place on top of the filling. Cut the excess pie crust off the sides, leaving a 1/2 inch lip over the edge of the pie place. Gently fold over the top pie crust, tucking it under the bottom crust, pinch to close all around.
Make a few slits in the top of the crust for air vents. Bake for 45 minutes to one hour, until golden brown and bubbly. Let cool before serving. Serve with Tillamook Old Fashioned Vanilla Ice Cream.