To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.

Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.

Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.

Preheat the oven to 350°F.

To make the filling: In a medium bowl, add the cane sugar, light brown sugar, flour, cornstarch, Chinese Five Spice, and cinnamon. Mix together to combine completely.

Slice the apples, leaving the skins on, add to the sugar and flour mixture and coat completely. Add the cranberries and mix together. Set aside.

To make the topping: In a medium bowl, add the flour, sugar, cinnamon, and Chinese Five Spice and swirl together. Add the melted butter and stir with a spatula until combined. Set aside.

Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.

Add the filling into the pie pan and spread evenly. Crumble the topping on top of the pie.

Bake for 1 hour and 15 minutes, or until golden brown. Allow to cool completely.

To make the glaze: In a small bowl, add the powdered sugar and water and whisk together. Drizzle over the top of the pie.

Store at room temperature for up to 3 days.