For the Pie Crust:

1. In a large bowl combine flour, sugar, and salt. Cube butter into small cubes. With a pastry blender, blend butter and flour until crumbles form.
2. Slowly add in your ice water a little, incorporating with your pastry blender after each pour. Form into two disk shapes, wrap in plastic wrap and refrigerate for at least two hours. Reserve second disk.
3. Bring the dough to room temp and roll the out on a well-floured surface. Roll your 9-inch dough around your rolling pin and roll over your pie dish. Set into the fridge until filling is ready.

For the Filling:

1. Preheat oven to 350 F.
   
2. Melt butter in a large pan on medium heat and add in apples and cranberries. Cook for 5-10 minutes or until apples become tender or cranberries start to burst. Stir in lemon zest, lemon juice, cinnamon, nutmeg, salt, cornstarch, and sugars. Cook for an additional 2-3 minutes or until mixture begins to thicken.

For Crumble Topping:

1. In a medium bowl whisk together sugar, flour, oats, cinnamon, and salt.
2. Add in shredded butter and with a pastry blender or your hands mix together until the crumble topping resembles coarse sand. Top your pie with crumble topping.
3. Bake the pie for 50-60 minutes or until pie is bubbling through the crumble.
4. Cool for at least a few hours or overnight. With a powdered sugar sifter, sift powdered sugar on top just before serving.