Apple Cranberry Pie with Almond Streusel Topping

Makes one 9" pie
Total time: 2 hours + cooling 
For the crust- Whisk together; cut in:
1 1/3 cups all-purpose flour
3 T. sugar
1/2 t. table salt
1 stick unsalted butter, cold, cubed
Add:
4-6 T. ice water
 
For the filling-toss together:
1 1/2 lb. Granny Smith apples, peeled, cored, cut into chunks
1 1/2 lb. Braeburn apples, peeled, cored, cut into chunks
3/4 cups sugar
1/2 cup dried cranberries
1/4 cup all purpose flour
1/4 cup apple cider or juice
1 t. ground cinnamon
1/2 t. table salt
1/4 t. ground nutmeg
juice of 1/2 lemon
 
For the topping- combine and cut in;add:
2/3 cups all purpose flour
3 T.brown sugar
3T. sugar
1/4 t. groung sugar
1/4 t. groung ginger
1/4 t. table salt
4 T. unsalted butter, cold, cubed
1/3 cup sliced almonds
 
Preheat oven to 375 with rack in the bottom third.  Line a baking sheet with foil; coat a 9" glass pie plate with nonstick spray.
 
Whisk flour, sugar, and salt together for the crust in a bowl.  Using a pastry blender, cut in butter until the size of peas.  Add ice water 2T. at a time, stirring with a fork until the dough holds together.  Wrap in plastic and chill 30 minutes.  
Roll dough out on a floured surface to 1/8 thick.  Transfer to pie plate and trim overhanging edges to 1".  Turn edge of pie under and crimp; chill.
 
Toss apples, sugar, cranberries, flour, cider, cinnamon, salt, nutmeg, and lemon juice together for the filling in a large bowl.  Fill crust with apple mixture.
 
Combine flour, both sugars,spices, and salt for the topping in a bowl.  Cut in the butter with a pastry blender until crumbly.  Add almonds and toss to combine.
 
Place pie on prepared baking sheet and sprinkle with streusel.  Bake on bottom rack until filling is bubbly and the crust and streusel are browned, about one hour.  Cool completely before slicing.