In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into two discs. Cover with plastic wrap and refrigerate for about 30 minutes.
With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
On a floured work surface, roll out the two discs of dough and line a 23-cm (9-inch) Pyrex or ceramic pie plate with one crust. Make an incision in the middle of the second crust. Set aside.
In a bowl, combine the cranberries, brown sugar, and flour. Add apples and butter and toss to combine. Spoon the filling into the crust, creating a dome. Press lightly. Brush the edges with milk. Top with the second crust. Tightly seal the dough by crimping the edges with a fork or your fingers. Brush with milk.
Bake for about 50 minutes. Serve warm or cold.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.