Instructions: Prepare pastry.

Combine
apples, dates, cranberries, sugar, lemon juice, cinnamon, and nutmeg in a 5-quart saucepan. Heat to boiling over medium heat, stirring frequently; continue cooking until apples are soft but still retain their shape, about 20 minutes. Set aside. Preheat oven to 400 degrees. Between 2 sheets of floured waxed paper, roll out one ball of pastry to an 11-inch round. Remove top sheet of paper and invert pastry into a 9-inch pie plate, letting excess extend over the edge.

Remove remaining sheet of waxed paper. Spoon apple filling into pastry-lined plate. Between sheets of floured waxed paper, roll out remaining pastry to a 12-inch round to make top crust. Remove top sheet of paper and invert pastry over filling. Remove remaining sheet of paper; gently press pastries around rim where they meet. Carefully fold the edge of the top crust under the edge of the bottom crust, making a soft rolled border that is even with the rim of the plate. Cut 4 slits in the top crust to allow steam to escape during baking. Bake for 30 to 35 minutes, or until pastry is golden brown. Cool pie on a wire rack for 15 to 20 minutes before cutting.

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