Apple Cranberry Pie with Almond Crust

This is a recipe based on one in Fresh Juice Magazine.  They used walnuts and I used almonds in the crust.  This is a great festive treat that is great served with ice cream.

1 cup walnut halves (or almond) - you could buy ground almonds 100g and skip processing them yourself
1/4 cup granulated sugar
2 cups all purpose flour
Pinch salt
1/2 cup unsalted butter, cubed
2 eggs, divided
1 tsp vanilla

FILLING
1 tbsp unsalted butter
1/3 cup packed brown sugar
1/2 tsp cinnamon
5 sweet apples such as Royal Gala, peeled cored and cut into 1/4 inch slices
2 cups fresh or frozen cranberries
2 tbsp all purpose flour

1. Chop walnuts until coarsely chopped.  Add granulated sugar, flour and salt; mix until fine.  Add butter; using two knives or a pastry cutter combine until crumbly.  Add 1 of the eggs and vanilla; mix until dough sticks together.  If dough isn't holding together, add 1 to 2 tsp cold water and mix to combine.  Press dough into a ball and divide into 2 pieces, roughly one third and 2 thirds in size; wrap and refrigerate for 15 minutes.
2. Press larger portion of dough evenly over bottom and sides of 9 inch pie plate; flute edge of pastry, if desired.  Refrigerate for 15 minutes.
3. For the filling, in large skillet over medium heat, melt butter.  Add brown sugar, cinnamon, apples and cranberries.  Cook, stirring, until apples are tender crisp and juicy and cranberries pop,  8 to 10 minutes.  Stir flour into apple cranberry mixture; cook for 1 minute or until juices are thickened.  Transfer mixture to chilled piecrust and spread evenly.
4. Preheat oven to 375F.  On lightly floured surface, roll out remaining dough to scant 1/4 inch thickness.  Using 2 to 3 inch cookie cutter, cut 8 to 10 shapes and arrange over filling, overlapping slightly.  In small bowl, beat remaining egg with 2 tsp water; brush egg wash over shapes.  Bake in centre of oven until bubbling and golden, 35 to 40 minutes.